Skip to main content
Epicurious
Bon Appétit

Shaved Fennel and Arugula Salad

By Becky Kelso and Dave Kovner

4.8

(19)

Image may contain Food Meal Dish Furniture Table Dinner Supper Restaurant Dining Table and Cafeteria
Shaved Fennel and Arugula SaladRichard Foulser

Recipe information

  • Yield

    Makes 8 servings

Ingredients

3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1/2 cup extra-virgin olive oil
Fine sea salt
1 5-ounce package arugula
1 fresh fennel bulb, trimmed, halved, sliced paper-thin
1/3 cup oil-cured black olives, halved, pitted
2 cups Parmesan cheese shavings

Preparation

  1. Step 1

    Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.

    Step 2

    Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.

TagsSaladArugulaLeafy GreensVegetableFennelRoot VegetableParmesanCheeseDairySideLunchDinnerGluten FreeRawNut FreeVegetarianQuickEasyWeeknight MealsNo-CookBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
The Most-Saved Recipes in the Epicurious App This Week
Like José Andrés’s paella and not one but two chicken stir-fries.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.