Salad: United States – Zesty Lemon-Arugula Salad with Shaved Fennel and Toasted Almonds

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 0 min

Total 15 min

Ingredients

5 cups (150 g) baby arugula, loosely packed
1 medium fennel bulb, trimmed and very thinly shaved (reserve fronds)
1 / 2 English cucumber, thinly sliced into half-moons
4 red radishes, very thinly sliced
1 / 3 cup (35 g) sliced almonds, toasted
Finely grated zest of 1 lemon
2 tbsp (8 g) chopped fennel fronds or fresh basil
3 tbsp (45 ml) fresh lemon juice
1 tbsp (15 ml) white wine vinegar
1 tsp Dijon mustard
1 / 2 tsp honey (optional)
1 tbsp (15 g) finely minced shallot
1 / 4 cup (60 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Instructions

Toast the almonds in a dry skillet over medium heat, stirring until golden and fragrant, 3–4 minutes; let cool.
Whisk lemon juice, vinegar, Dijon, honey, and minced shallot in a bowl. Slowly whisk in olive oil until emulsified; season with salt and plenty of black pepper.
In a large bowl, combine arugula, shaved fennel, cucumber, and radishes. Add about half the dressing and toss gently to coat; add more to taste.
Sprinkle with lemon zest, chopped fennel fronds or basil, and the toasted almonds. Toss lightly, adjust seasoning, and serve immediately to brighten and cut through the richness of the Alfredo.