Fennel and Arugula Salad Recipe

Name: Fennel and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1/2 teaspoon Dijon mustard; 1 small shallot, minced; 1 small garlic clove, minced; Salt and freshly ground pepper; 1/2 pound small mushrooms, stems trimmed, mushrooms halved; 1/2 pound arugula, large stems discarded; 1 large fennel bulbhalved lengthwise, trimmed and thinly sliced crosswise; 1/2 cup crumbled fresh goat cheese

Servings: persons

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 small shallot, minced
1 small garlic clove, minced
Salt and freshly ground pepper
1/2 pound small mushrooms, stems trimmed, mushrooms halved
1/2 pound arugula, large stems discarded
1 large fennel bulbhalved lengthwise, trimmed and thinly sliced crosswise
1/2 cup crumbled fresh goat cheese

1
In a large bowl, mix 1/4 cup of the oil with the lemon juice, mustard, shallot and garlic.
2
Season with salt and pepper.
3
In a large skillet, heat the remaining 1 tablespoon of oil.
4
Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until any exuded liquid evaporates and the mushrooms are browned, about 8 minutes; keep warm.
5
Add the arugula and fennel to the dressing in the bowl and toss well.
6
Scatter the mushrooms over the salad, top with the goat cheese and serve at once.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 small shallot, minced, and more.

Yes, Fennel and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fennel and Arugula Salad

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