Arugula Fennel Salad with Lemon Honey Vinaigrette
I know, I know—just what we all needed, another arugula salad recipe. But the layers of peppery bites from the arugula and radish mixed with a crispy pistachio panko pistachio topping are a texture lover’s dream and you simply must try another arugula salad recipe for me. This Arugula Fennel Salad with Lemon Honey Vinaigrette is my go-to salad when I’m craving a big bowl of veggies and is my favorite side to a creamy pasta dish.
Excuse me while I profess my love of arugula
Arugula, or rocket as it’s more widely known, is one of my favorite greens to work with but apparently people have a problem with it? I don’t get it. Arugula brings a peppery punch to dishes and holds its own against bold flavors. Arugula is a native Mediterranean green and gets used frequently in Italian dishes, it’s a popular salad green in Brazil, and its seeds are used to create an oil called Taramira used for pickling in Indian cuisine. She’s the star of the show, the highlight of my life and a green I find myself constantly reaching for so buckle up, it will show up here often.
Just the tips
Arugula can be a pretty stiff green so I like mixing this salad by hand to slightly massage the dressing into the greens which helps soften them up a little.
The fennel and radish are going to be best here if they are shaved. I recommend running these through a mandolin or just taking it so slow and steady with a knife to get your cuts as thin as possible!
Thinking about wine? Given that arugula is such a peppery green and the vinaigrette is pretty acidic, this salad will best pair with herbaceous white wines. Look for a crisp, cool Sauvignon Blanc or a Grüner Veltliner. Raw fennel and parmesan also pair so lovely with a crisp Pinot Gris.
Arugula Fennel Salad with Lemon Honey Vinaigrette
Layers of peppery arugula, radish, and fennel are tossed with a sweet but tangy dressing then finished with crispy panko pistachio topping. It's the perfect acidic side to a creamy pasta or a refreshing lunch!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoon pistachios
- Pinch of red chili flakes
- ¼ cup panko crumbs
- Kosher salt
- Fresh cracked pepper
- 1 fennel bulb
- 3 radishes
- 1 lemon, zested and juiced
- 1 teaspoon dijon
- 1 teaspoon honey
- ¼ cup olive oil
- 8 oz bag arugula
- ½ cup shaved parmesan
Instructions
- In a skillet over medium heat, melt together 1 tablespoon butter and 1 tablespoon oil. Add 2 tablespoons chopped pistachios, a pinch of chili flakes, ¼ cup panko, a pinch of kosher salt, and a few cranks of fresh cracked pepper to the pan. Stir to combine then stir often until toasty and golden brown. Remove from heat and set aside to cool.
- Thinly shave the bulb of a fennel and 3 radishes on a mandolin.
- In a small bowl, whisk together the zest and juice of 1 lemon, 1 teaspoon dijon, 1 teaspoon honey, a pinch kosher salt, and a few cranks of fresh cracked pepper. Slowly stream in ¼ cup olive oil while whisking to emulsify the dressing together.
- In a large serving bowl, add 8 ounces of arugula, the shaved fennel, shaved radishes and ½ cup parmesan. Drizzle the vinaigrette in and toss to combine. Top with the toasted panko pistachio mixture and enjoy!
