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Arugula Fennel Salad with Lemon Vinaigrette
cored and very thinly sliced
Lemon Vinaigrette Ingredients:
freshly squeezed lemon juice
extra-virgin olive oil
Salt and fresh pepper to taste
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Mix together the arugula leaves and sliced fennel in a salad bowl.
Just before serving add half of the Lemon Vinaigrette and toss. Continue adding dressing in small amounts until you get the coverage that you like.
Lemon Vinaigrette Directions:
Mix the lemon juice with the honey and the garlic.
While whisking the mixture, slowly drizzle in the olive oil so the oil emulsifies. See our Gr8 Dressing Mixing Tip below.
Once totally combined add the salt and pepper to taste.
Gr8 Dressing Mixing Tip:
Whenever I mix up an oil based dressing, I put all the ingredients together in a jar, screw on the lid and shake until the oil is emulsified. This is much quicker than whisking.
Gr8 Do-Ahead Tip:
Dressing can be made up to 3 days ahead of time and kept in a sealed container. Leftover dressing can be kept in the refrigerator for several days. Bring to room temperature before serving.
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