Arugula Salad with Fennel and Parmesan

Name: Arugula Salad with Fennel and Parmesan
Cuisine: European, Italian, Mediterranean
Ingredients: 6 oz Baby Arugula; 1 lg Fennel Bulb, stalks discarded, bulb halved, cored, sliced thin; 1½ Tbsp Lemon Juice; 1 small Shallot, minced; 1 tsp Dijon Mustard; 1 tsp fresh thyme, minced; 1 clove garlic, minced; ⅛ tsp salt; pinch pepper; ¼ cup extra-virgin olive oil; 1 oz Parmesan, shaved

1 step

Updated at: Wed, 16 Aug 2023 18:31:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories759.6 kcal (38%)

Total Fat66.2 g (95%)

Carbs34.8 g (13%)

Sugars10.5 g (12%)

Protein14.5 g (29%)

Sodium1124.5 mg (56%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

6 ozBaby Arugula

1Fennel Bulb

lg, stalks discarded, bulb halved, cored, sliced thin

1 ½ Tbsplemon juice

1shallot

small, minced

1 tspdijon mustard

⅛ tspsalt

¼ cupextra-virgin olive oil

1 ozParmesan

shaved

Instructions

Step 1

Gently toss arugula and fennel in a lg bowl. Whisk lemon juice, shallot, mustard, thyme, garlic, salt, and pepper in a small bowl. Whisking constantly, slowly add oil. Drizzle salad with dressing and gently toss. Top with Parmesan.