Arugula-Fennel Salad with Red Wine Vinaigrette
From: Ian Seddon's Cookbook
🥘 Ingredients
- Red Wine Vinaigrette 4-6 tbsp
- arugula 5-6 oz
- fennel ½ bulb
- pepitas ¼ cup
- Sea
If you don’t have pepitas, feel free to use other nuts or seeds in your pantry. If your nuts/seeds are raw, toast them first for the best flavor. Heat a dry frying pan over medium heat. After a minute or two, add the nuts/seeds and toast for 3 to 5 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 8 to 10 minutes. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: Add some Granny Smith apple or some navel/Cara Cara/blood oranges. For the apple, thinly slice or shave it with a mandoline. For the citrus, peel and segment into wedges. Add with the fennel in step 2. For more protein, sprinkle on some hemp seeds, or top with crispy chickpeas or crispy lentils. Shortcut: If you didn’t make the Red Wine Vinaigrette, simply dress the salad with your best-quality extra virgin olive oil and vinegar. Shortcut: Skip the fennel.
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1Gather: Red Wine Vinaigrette , arugula , fennel , pepitas , Sea salt or kosher salt and freshly cracked black pepper.
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2Take the Red Wine Vinaigrette out of the fridge. If it has solidified, set the jar in a shallow bowl of hot water to come back to room temperature.
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3Add the arugula to a salad bowl. Add the sliced fennel and toss with your hands.
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4Shake the Red Wine Vinaigrette to re-emulsify. Drizzle 4 tbsp of vinaigrette on the salad, and toss to coat with hands or tongs. Scatter on some pepitas, if using, as well as the fennel fronds. Taste, adding more vinaigrette as desired. Season to taste with salt/pepper.