Salad: United States – Fennel-Arugula Pear Crunch Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 large fennel bulb, cored and very thinly shaved (about 2 cups (130 g)), reserve fronds for garnish
4 cups (960 ml) baby arugula, lightly packed (about 4 1/4 oz (120 g))
1 firm ripe pear (Bosc or Anjou), cored and thinly sliced
1 small celery heart, thinly sliced (about 1 cup (100 g))
1 / 4 cup (60 ml) sliced almonds, toasted (or pistachios) (about 1 1/16 oz (30 g))
1 / 3 cup (80 ml) shaved Parmigiano-Reggiano (about 1 1/16 oz (30 g))
2 tbsp (30 ml) chopped fresh flat-leaf parsley
2 tbsp (30 ml) champagne vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 tsp (5 ml) finely grated lemon zest
1 / 4 tsp (1.25 ml) fine sea salt, plus more to taste
Freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil

Show original ingredient measurements

1 large fennel bulb, cored and very thinly shaved (about 2 cups / 130 g), reserve fronds for garnish
4 cups baby arugula, lightly packed (about 120 g)
1 firm ripe pear (Bosc or Anjou), cored and thinly sliced
1 small celery heart, thinly sliced (about 1 cup / 100 g)
1 / 4 cup sliced almonds, toasted (or pistachios) (about 30 g)
1 / 3 cup shaved Parmigiano-Reggiano (about 30 g)
2 tbsp chopped fresh flat-leaf parsley
2 tbsp champagne vinegar
1 tsp Dijon mustard
1 tsp honey
1 tsp finely grated lemon zest
1 / 4 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste
3 tbsp extra-virgin olive oil

Instructions

In a small bowl, whisk together the champagne vinegar, Dijon, honey, lemon zest, salt, and several grinds of black pepper.
Slowly whisk in the olive oil until the vinaigrette is emulsified; taste and adjust seasoning.
Add the shaved fennel and celery to a large bowl. Spoon over half the vinaigrette and toss to lightly coat; let sit 5 minutes to gently soften.
Add the arugula and pear slices. Drizzle on just enough of the remaining vinaigrette to gloss the greens and toss gently.
Fold in the parsley and half the almonds. Taste and adjust with a pinch of salt or pepper if needed.
Transfer to a platter, sprinkle with the remaining almonds and the shaved Parmigiano-Reggiano. Garnish with reserved fennel fronds and serve.