Simple Arugula Salad

5 from 1 vote

This simple arugula salad is quick to make and my go-to side salad for any meal! Peppery arugula pairs perfectly with shaved Parmesan and is topped with the easiest balsamic dressing.

Prep Time20

Total Time20

Course: Appetizer, Side Dish

Cuisine: Italian

Servings: servings

Calories: 142kcal

Author: Rosemary Molloy

Ingredients

FOR THE DRESSING

1½ tablespoons olive oil
2 teaspoons balsamic vinegar
½ teaspoon honey
1-2 dashes pepper
1-2 pinches salt

FOR THE SALAD

2 cups arugula
1 cup thinly sliced fennel
2 tablespoons shaved parmesan cheese (I use a potato peeler to shave the parmesan)

US Customary - Metric

Instructions

FOR THE DRESSING

In a small jar add the olive oil, balsamic vinegar, honey, salt and pepper shake well to combine.
In a large bowl toss the arugula and fennel together, pour the dressing on top and toss to combine. Top with the shaved parmesan cheese and serve. Enjoy!

Notes

To clean the fennel - hold it under cold running water, and gently rub off any dirt with your fingers. Peel away any discolored, damaged or tough outer layers from the bulb. Cut off the stalks where they are attached to the bulb. You can save the fronds (the feathery leaves) for garnishing or for a burst of flavor toss them in salads.

Place the bulb on a cutting board and cut it from top to bottom in half vertically. Using a sharp knife, cut out the triangular core at the base of each half. This part is tough and not very tasty so it should be discarded. Lay the fennel halves cut-side down on the cutting board and thinly slice them crosswise or you could use a mandoline if you have one.

While this easy arugula salad is best served fresh, you can store it up to one day after it has been dressed. It will wilt some but still have great taste.

To make ahead, prepare dressing and store for up to 3 days in an airtight container. You can also combine the arugula and Parmesan cheese up to a day ahead and store covered in the refrigerator.

Nutrition