Big vibrant flavors to wake up the palate, with the sweetness of the fennel to mitigate the bite of the onion and the arugula.
INGREDIENTS:
1 bunch arugula, large stems removed, washed and dried 1 large fennel bulb, stalks removed, ¼ cup packed fennel fronds reserved 2 spring onions, white and pale green parts only, trimmed and wiped with a paper towel ½ cup roasted almonds, chopped, or toasted pine nuts Fennel White Balsamic Vinaigrette (see recipe)
METHOD:
Slice the bulb in half through the root and use a paring knife to cut away most of the core. Use a Ben-Riner or mandolin to shave the fennel paper thin across the bulb.
Use a sharp knife or Ben-Riner to slice the onion on the bias paper thin.
Toss the onion and fennel together in a non-reactive bowl, then lightly dress just to coat. Scatter half the nuts into the salad and toss again.
Gently fold in the arugula, adding a little dressing if needed.
Divide amongst 4 chilled plates and evenly scatter the remaining nuts over the salads. Serve at once.
Serves: 4
Source: Chef Andrew E Cohen
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