🥘 Ingredients
- Red Wine Vinaigrette 4-6 tbsp
- small fennel bulb or large fennel bulbs ½
- arugula 5 oz
- Fennel Spiced Crumbs 4 tbsp
- Sea
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Leftover Red Wine Vinaigrette? It’ll stay good in the fridge for up to 2 weeks; see my blog post for more ideas on how to use it. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: Top your salad with broccoli sprouts, ribboned/grated carrots, pomegranate seeds, or sliced Fuyu persimmons.
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1Gather: Red Wine Vinaigrette , small fennel bulb or large fennel bulbs , arugula , Fennel Spiced Crumbs , Sea salt or kosher salt and freshly cracked black pepper.
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2Remove the Red Wine Vinaigrette from the fridge. If it has solidified, set the jar in a shallow bowl of hot water to quickly return to room temperature. Shake well to re-emulsify.
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3Prep the fennel. Slice off the stalks (discard, or save for stocks). Strip off the feathery fronds and save for step 3. With the bulb, if the outer layer is very thick, remove it and discard; otherwise, shave the first layer with a peeler. Slice the bulb in half lengthwise, and slice out the tough core. Using a mandoline or sharp knife, slice the fennel as thinly as you can.
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4In a serving bowl, combine the arugula with 4 tbsp of Red Wine Vinaigrette and toss to combine. Fold in the sliced fennel and the Fennel Spiced Crumbs. Tear the fennel fronds into the salad. Toss to combine. Season with salt and pepper to taste, and add more vinaigrette as desired.