• Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Schools
  • FAQ
  • Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Schools
  • FAQ

Arugula-Fennel Salad

foodandwine.com
serves 4
Ingredients
  • 1 tablespoon very finely chopped shallot
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons canola oil
  • 6 ounces arugula leaves, washed and spun dry
  • 1/2 fennel bulb, cored and very thinly sliced
  • Kosher salt and freshly ground black pepper
Picture
Preparation​
​In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard. Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking. Add the  arugula and sliced fennel to the salad bowl, season the salad with salt and black pepper and toss well. Serve.
​.​

​
​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
See Us On Facebook For Weekly Updates!
  PLOW TO PORCH ORGANICS
  • Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Schools
  • FAQ
  • Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Schools
  • FAQ