Arugula and fennel salad

The calendar claims it's spring, so I opted for something a little fresher tasting, although it will be a while before we see actual baby greens grown anywhere outside of a greenhouse.

Arugula and fennel salad

From “Earth to Table Every Day” by Jeff Crump and Bettina Schormann

Ingredients

3 tablespoons chopped red onion

⅔ cup olive oil

¼ cup canola oil

¼ cup unseasoned rice vinegar

1 tablespoon sugar

1 teaspoon coarse Dijon mustard

6 cups baby arugula

1 small fennel bulb (core only), thinly shaved

Zest of 1 lemon

Shaved Parmesan for garnish

2 tablespoons toasted pine nuts

Buttermilk dressing for optional garnish (see below)

Method

In a food processor or blender, combine red onion, olive and canola oils, vinegar, sugar, mustard and a pinch of coarse salt and black pepper. Puree until creamy. (Can be made ahead and brought to room temperature before using). Note that you’ll only be using part of this dressing for the salad, but it keeps fairly well.

Toss arugula and fennel together in a bowl with about ⅓ cup of the dressing or to taste. Divide among 4 plates. Garnish with lemon zest, Parmesan shavings, pine nuts, and a dollop of buttermilk dressing, if desired. (To make buttermilk dressing mix equal parts buttermilk, sour cream and mayonnaise and season with black pepper.)

Rating: Nice flavor combo, and it comes together pretty quickly. The vinaigrette has definite potential to join the house stable of rotating salad dressings. It stays emulsified quite nicely.