I had never had fennel before, but when I tasted this salad I absolutely loved it and over the years I have changed the recipe to include Meyer lemons and truffle cheese. It’s really refreshing. The bitterness of the baby arugula with the tart lemon dressing and the salty Parmesan cheese makes it perfect.
1. Place your washed and dried arugula lettuce in a large bowl.
2. Wash your fennel bulb and thinly slice it. Add it to the bowl and toss with lettuce. Add grated Parmesan and truffle cheeses.
3. Prepare dressing by squeezing both lemons into a small glass bowl. If your lemons don’t have a good amount of juice you will need to use an additional lemon. Whisk in olive oil. Whisk in the salt and pepper. Toss dressing with the salad.
Note: Whole Foods and Bristol Farms generally carry this truffle cheese. If you can’t find it you could do without and just use more Parmesan. Also, depending on the tartness of your lemons you may need to add more salt/pepper.
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This again, was amazing!!! I skipped the truffle cheese because I didn’t have it but I will make it again and follow the recipe. Either way, the taste was great. I love the tartness, and salty. This is a once a week at least kind of salad. Thanks
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