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Arugula Fennel SalaD
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5 from 1 vote

Arugula Fennel Salad with Lemon Vinaigrette

Servings: 6 Servings
Author: Kyle


Salad Ingredients:

  • 5 ounces arugula leaves
  • 1 fennel bulb,, cored and very thinly sliced
  • Lemon Vinaigrette

Lemon Vinaigrette Ingredients:

  • 2 ½ Tablespoons freshly squeezed lemon juice
  • 2 garlic cloves,, minced
  • 2 teaspoons honey
  • ¼ cup extra-virgin olive oil
  • Salt and fresh pepper to taste


Salad Directions:

  • 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.
  • Enjoy immediately!

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.
Tried this recipe?Mention @Great8Friends or tag #gr8food!