Description
A fresh and vibrant arugula salad featuring thinly sliced fennel and shaved Manchego cheese, dressed with lemon juice and olive oil. This easy-to-prepare salad combines peppery greens with the sweet, anise-like flavor of fennel and the nutty richness of Manchego, perfect for a light lunch or a refreshing side dish.
Ingredients
Scale
Salad
- 1 bulb fennel, thinly sliced
- 5 ounces baby arugula
- 1 cup Manchego cheese, shaved (or to taste)
Dressing
- 1 teaspoon fresh lemon juice (or to taste)
- 1 tablespoon olive oil (or to taste)
- Salt and pepper to taste
Garnish
- Fennel fronds, chopped (from the bulb)
Instructions
- Slice fennel: Thinly slice the bulb of the fennel using a sharp knife or mandoline. Chop some of the fronds (the leafy part) to use as a fresh garnish later.
- Combine salad ingredients: In a large bowl, add the sliced fennel, baby arugula, and shaved Manchego cheese.
- Add dressing: Drizzle the fresh lemon juice and olive oil over the salad ingredients. Season with salt and pepper to your taste.
- Toss and serve: Gently toss the salad to mix all flavors evenly. Top with the chopped fennel fronds for a fresh, herbal note, and serve immediately for best texture and flavor.
Notes
- This salad is best served fresh to maintain the crisp texture of the fennel and arugula.
- Manchego cheese can be substituted with other semi-firm cheeses like Parmesan or Pecorino if preferred.
- Adjust lemon juice and olive oil quantities to suit your taste preferences.
- For a more substantial salad, consider adding toasted nuts or seeds for crunch.
- Make sure to use fresh fennel fronds as they add a delicate flavor and attractive garnish.
