Arugula and Fennel Salad with Lemon-Herb Vinaigrette

Name: Arugula and Fennel Salad with Lemon-Herb Vinaigrette
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters sliced almonds; 355 milliliters arugula; 2 servings Freshly ground black pepper; 118 milliliters champagne vinegar; 3 cipollini onions, peeled; 2 smalls bulbs fennel, sliced; 1 bunch fresh chives, chopped; 1 sprig fresh rosemary, leaves only; 5 sprigs fresh thyme, leaves only; 2 cloves garlic; 8 grape tomatoes, halved; 118 milliliters grated jack cheese, for garnish; 2 lemon zest, plus 1 1/2 lemons, juiced; 296 milliliters olive oil; 2 servings Salt; 1 shallot, finely diced; 1 teaspoon sugar

Arugulan and Fennel Salad with Lemon-Herb Vinaigrette is a gluten free and vegetarian main course. This recipe makes 2 servings with 477 calories, 16g of protein, and 32g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up garlic, champagne vinegar, pepper, and a few other things to make it today. To use up the champagne vinegar you could follow this main course with the Champagne Jello Parfaits – Low Calorie as a dessert.

Instructions

Put a small saucepan, filled halfway with water, over medium heat and bring to a simmer. Stir in the sugar and a pinch of salt.

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Sugar

Water

Salt

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Sauce Pan

Add the onions and poach until fork tender.

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Onion

Remove the onions from the water to a small bowl and cool. Halve the onions and set aside.

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Onion

Water

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Bowl

Meanwhile, make the vinaigrette: Chop the garlic and shallot in a food processor or blender.

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Vinaigrette

Shallot

Garlic

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Food Processor

Blender

Add the thyme and rosemary leaves and pulse to combine.

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Rosemary

Thyme

Add the vinegar, lemon zest and juice, and a pinch of salt and pepper. With the motor running, slowly pour in the olive oil until the mixture is emulsified.

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Salt And Pepper

Lemon Zest

Olive Oil

Vinegar

Juice

Pour the mixture into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.

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Salt And Pepper

Chives

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Bowl

Heat a small saute pan over medium-low heat.

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Frying Pan

Add the sliced almonds and toast for 3 to 4 minutes. Stir them so they don't burn!

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Sliced Almonds

Toast

Remove from the heat and let cool.

To assemble the salad, put the arugula in a large bowl, add the toasted almonds, grape tomatoes, fennel, cipollini onions, and a few spoonfuls of dressing.

Ingredients you will need

Cipollini Onions