Fennel Arugula Salad is a stunning salad, perfect for the summer months. Fennel has a fragrant anise aroma and flavor and works great when mixed with arugula. This salad is made even more dreamy by serving it with a mango vinaigrette. Folks this is a good one.
The mango vinaigrette is a combination of fresh mango, ginger, olive oil rice vinegar and lemon juice. These flavors served alongside the Fennel Arugula Salad is dynamite.
Are you wondering what to serve it with? Chicken or Turkey is great but I love it with pork. Here’s some pork recipes that would work well with this dish.
You will only need the fennel bulb for this recipe, but don’t throw away the fronds. Steep them in some hot water and lime and have yourself a nice cup of tea that will aid digestion.
You will need a mandolin to slice the fennel nice and thin. If you don’t have one you can use a Y peeler. Please note, you will need some sort of tool that can cut vegetables into very thin slices. The mango vinaigrette is pureed in a blender until smooth. You might need to pass the vinaigrette through a strainer to rid it from mango lumps dependent upon the efficiency of your blender.
As I said, Fennel Arugula Salad is a good looking dish. It can be served as a side or as a meatless appetizer. It’s dinner party worthy, don’t you think?
1 hrPrep Time
1 hrTotal Time
- 1 cup mango (diced)
- 1/4 cup extra virgin olive oil
- 1 tsp fresh ginger (grated)
- 1 tbsp rice vinegar
- 1 tbsp lemon juice
- 1 fennel bulb (sliced very thin)
- 1/4 cup shallots (sliced very thin)
- 1 packed cup arugula
- 2 tbsp pumpkin seeds
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- Place mango, extra virgin olive oil, ginger, vinegar and lemon juice in a blender and blend until smooth.
- Strain vinaigrette to remove any small mango lumps then place in a sealable jar or bottle and place in the fridge.
- Place fennel, arugula, shallots and pumpkin seeds in a large bowl and then add olive oil and lemon juice then toss to combine.
- To serve, drag a spoonful of Mango Ginger Vinaigrette across a plate then place a mound of the salad at the end.
You'll need a mandolin to slice the fennel and shallots. Alternatively, a Y peeler will do the trick.