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?