Arugula and Fennel Salad with Lemon-Herb Vinaigrette
- 1 teaspoon sugar
- 3 cipollini onions, peeled
- 2 cloves garlic
- 1 shallot, finely diced
- 5 sprigs fresh thyme, leaves only
- 1 sprig fresh rosemary, leaves only
- 1/2 cup champagne vinegar
- 2 tablespoons lemon zest, plus 1 1/2 lemons, juiced
- Freshly ground black pepper
- 1 1/4 cups olive oil
- 1 bunch fresh chives, chopped
- 1/4 cup sliced almonds
- 1 1/2 cups arugula
- 8 grape tomatoes, halved
- 2 small bulbs fennel, sliced
- 1/2 cup grated jack cheese, for garnish
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. Add the onions and poach until fork tender. Remove the onions from the water to a small bowl and cool. Halve the onions and set aside.
Meanwhile, make the vinaigrette: Chop the garlic and shallot in a food processor or blender. Add the thyme and rosemary leaves and pulse to combine. 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. Pour the mixture into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
Heat a small saute pan over medium-low heat. Add the sliced almonds and toast for 3 to 4 minutes. Stir them so they don't burn! 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. Add more dressing, to taste, and season with salt and pepper, if needed. Serve the salad on chilled plates and garnish the top with cheese
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy Paul Young
Recipe courtesy of Bobby Flay
Recipe courtesy of Rachael Ray