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Arugula, Radicchio, and Fennel Salad with Lemon Vinaigrette
Arugula Salad with Radicchio
Fennel and Lemon Vinaigrette
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Arugula, Radicchio, and Fennel Salad

with Lemon Vinaigrette

INGREDIENTS

Serves 4 to 6
  • 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)
Recipe by Anna Watson Carl

STEP  OF 

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DIRECTIONS SHOW STEP-BY-STEP

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.

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