About
Essays
Recipes
Pin this recipe
Arugula, Radicchio, and Fennel Salad with Lemon Vinaigrette
Arugula Salad with Radicchio
Fennel and Lemon Vinaigrette

Arugula, Radicchio, and Fennel Salad with Lemon Vinaigrette

INGREDIENTS

Makes 4 to 6 servings
  • 4 cups baby arugula
  • 1 small head radicchio, thinly sliced (about 2 cups)
  • 1 fennel bulb, cored and thinly sliced
  • Juice of 1/2 lemon
  • 1/4 cup extra virgin olive oil
  • Sea salt and freshly ground pepper
  • 1/4 cup chopped, toasted walnuts (optional)
  • Freshly grated Parmesan (optional)
Click for more
Shrimp + Saffron RiceArugula Peach Corn SaladRaw Beet SaladKale Caesar SaladCitrus Salad with Ricotta SalataWatermelon Radish + Snap Pea SaladMillet Salad with Pickled OnionsIsraeli Couscous SaladFall Tuscan Kale SaladGreek Peasant SaladSpinach Salad + Quinoa

STEP  OF 

Sample step.
« PREVIOUS
NEXT »
Read More

DIRECTIONS

SHOW STEP-BY-STEP INSTRUCTIONS

Combine the arugula, radicchio, and fennel in a large bowl. In a smaller bowl, whisk together the lemon juice and olive oil in a bowl and season with salt and pepper. Taste the vinaigrette – feel free to add more lemon juice if you want a more acidic vinaigrette.

Toss the vinaigrette with the salad greens until lightly coated. Sprinkle with chopped walnuts and freshly grated Parmesan if desired.

VARIATIONS: This salad is delicious with sliced oranges and toasted hazelnuts (in lieu of walnuts). Try substituting ricotta salata for Parmesan. If you’d like to make this a main dish salad, it is delicious with grilled chicken, shrimp, or salmon. I also love serving this salad as a palate cleanser after a hearty pasta dish or stew.

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity