Arugula Fennel Crunch with Lemon-Caper Drizzle

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 cups (120 g) baby arugula
1 small fennel bulb, very thinly shaved (reserve fronds)
3 radishes, thinly sliced
1/3 cup (30 g) Parmesan, shaved
1/4 cup (30 g) walnuts, toasted and roughly chopped
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1/2 tsp (2.5 ml) lemon zest
1 tbsp (15 g) capers, rinsed and finely chopped
1 tsp (5 ml) Dijon mustard
1/2 tsp (2.5 ml) honey
Kosher salt to taste
Freshly ground black pepper to taste

Show original ingredient measurements

4 cups (120 g) baby arugula
1 small fennel bulb, very thinly shaved (reserve fronds)
3 radishes, thinly sliced
1/3 cup (30 g) Parmesan, shaved
1/4 cup (30 g) walnuts, toasted and roughly chopped
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1/2 tsp lemon zest
1 tbsp (15 g) capers, rinsed and finely chopped
1 tsp Dijon mustard
1/2 tsp honey
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

1. Toast the walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool.
2. Whisk together olive oil, lemon juice, lemon zest, capers, Dijon mustard, honey, a pinch of salt, and several grinds of black pepper until emulsified.
3. In a large bowl, combine arugula, shaved fennel, and radishes. Add about two-thirds of the dressing and toss gently to coat.
4. Plate the salad. Scatter with Parmesan shavings, toasted walnuts, and a few chopped fennel fronds. Drizzle the remaining dressing over the top.
5. Finish with a pinch of salt and fresh pepper. Dress just before serving.