Arugula and Fennel Salad with Lemon-Herb Vinaigrette
- Level: Easy
- Yield: 2 servings
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
1 teaspoon sugar
Salt
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
Directions
- 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