photo by Amy Koch
This salad is easy to assemble and is both refreshing and satisfying. It is fulfilling enough for a complete weeknight meal - but would also make for an impressive first course. The citrus vinaigrette adds bright flavors which meld well with with the earthy arugula and fennel.
Both the vinaigrette and the bean and fennel mixture can be made up to two days ahead of time, then mixed with arugula and topped with Parmesan right before serving.
Ingredients:
Bean and fennel mixture
- 2 - 14 ounce cans of cannelini beans
- 1 large fennel bulb, thinly sliced (I used a mandolin)
- 1/2 of a red onion, thinly sliced (I used a mandolin)
- 1 orange, supremed (reserve juices for vinaigrette)
- Salt & Pepper to taste
Vinaigrette
- Juice of the orange after it was supremed
- 2 tablespoons of white balsamic or white wine vinegar
- 1 teaspoon honey
- 1/4 cup of Olive Oil
- Salt & Pepper to taste
- 5 ounces of arugula (one standard bag)
- Parmesan, shaved (I used a vegetable peeler)
Instructions:
Combine everything for the bean and fennel mixture. Toss with half the vinaigrette. When ready to serve, lightly coat the arugula with the remaining vinaigrette. Top with bean and fennel mixture. Shave the Parmesan on top. Serve immediately.
Serves 4 as a main course, serves 6 as a first course. Enjoy!
photo by Amy Koch