The Salsa Verde for this recipe uses enough olive oil to make it a dressing. If you wish, you can use a creamy orange fennel dressing (See recipe) instead.
INGREDIENTS:
2 medium heads fennel, trimmed of stalks and fronds, sliced across paper-thin and toss into ice water for 5-10 minutes then drained and dried
1 bunch red radishes, rootlets removed (trim the tops to 2 inches and use them as a handle), washed, and sliced paper-thin on a mandolin, kept in ice-water for 5-10 minutes, then drained and dried
2-3 cups loose packed arugula, cleaned and dried
2-3 tablespoons fennel fronds snipped with scissors, if desired
½-cup Mint Lemon Salsa Verde or Creamy Orange Fennel Dressing (or as needed), your choice (see recipes)
Flaky salt and pepper
½-cup hazelnuts, shaved or broken with a pan bottom-Optional
METHOD:
Add ¼-cup of dressing into a non-reactive bowl and add the fennel and radishes and toss to coat. Add more dressing if needed.
Add the arugula and gently toss and mix to combine thoroughly. Add more dressing as needed to just moisten all the ingredients. There should be enough dressing to taste, but not so much that it weighs down the ingredients and bends them. Plate on four plates.
Scatter the salads with hazelnuts if using, and a light dusting of snipped fennel fronds if using.
Serve right away.
Serves: 4
Source: Chef Andrew E Cohen
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