Arugula and Fennel Salad with Lemon-Anchovy Vinaigrette

Ingredients

• 5 oz arugula (washed and thoroughly dried)
• 1 small head radicchio (cored and thinly sliced)
• 1 medium fennel bulb (trimmed, halved, cored, and very thinly sliced; reserve fronds for garnish)
• 1 clove garlic (finely grated or minced)
• 4 anchovy fillets (finely chopped or mashed)
• 3 tbsp lemon juice (freshly squeezed)
• 6 tbsp extra-virgin olive oil (plus more if needed to adjust the dressing)
• 2 oz Parmesan cheese (finely grated or shaved)
• 0.25 cup pine nuts (toasted and cooled)
• kosher salt (to taste; anchovies and Parmesan are already salty)
• black pepper (freshly ground, to taste)

Steps

1. 1

   Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant, about 3 to 5 minutes. Transfer them to a plate and let them cool so they do not wilt the greens.

2. 2

   In a large bowl—the bowl should be large enough to hold all the salad and leave room for tossing—combine the minced garlic, chopped anchovies, and fresh lemon juice. Mash and whisk until the anchovies are mostly broken down.

3. 3

   While whisking continuously, slowly stream in the extra-virgin olive oil to form a cohesive vinaigrette. Season lightly with black pepper and, if needed, a small amount of salt.

4. 4

   Add the sliced radicchio, fennel, and arugula directly to the large bowl with the vinaigrette. Add the fennel fronds if using.

5. 5

   Toss gently but thoroughly until every leaf and slice of fennel is lightly coated. Taste and adjust with additional lemon juice, olive oil, pepper, or salt as needed.

6. 6

   Add the Parmesan and cooled toasted pine nuts. Toss once or twice more, taking care not to crush the greens or nuts.

7. 7

   Transfer the salad to a serving bowl or platter and serve immediately. For a light main course, top with hard- or soft-cooked eggs; alternatively, serve it alongside pizza, pasta, or roasted chicken.

Notes

The source indicates that hard- or soft-cooked eggs may be added to turn the salad into a light main course, but does not provide an egg quantity. The salad is best served immediately after tossing. Keep the vinaigrette in a large bowl rather than a small bowl to make tossing easier.

Nutrition per serving

• salad
• side dish
• vegetarian
• quick
• no-bake
• Mediterranean-inspired
• gluten-free
• dinner salad