• Arugula & Fennel Salad ft. May's Spice of the Month

May 24, 2018

Fennel is May's SPICE OF THE MONTH

Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.

We love Fennel | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Arugula & Fennel Salad

Fresh fennel and the fennel seeds in this dressing create fantastic layers of flavours. The Hazelnuts are a delicious addition but can be substituted with almonds or even pine nuts.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • ½ tsp. fennel seeds (available in store at Well Seasoned)
  • ¼ cup fresh orange juice
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. minced shallot
  • 2 tsp. finely grated orange zest
  • ¼ tsp. minced garlic
  • ¼ tsp. Dijon mustard (available in store at Well Seasoned)
  • 1 ½ tbsp. extra-virgin olive oil (available in store at Well Seasoned)
  • 1 ½ tbsp. hazelnut oil (available in store at Well Seasoned)
  • Kosher salt and freshly ground black pepper (available in store at Well Seasoned)
  • 1 small fennel bulb
  • 5 oz. arugula, trimmed, washed, and spun dry (about 5 cups)
  • ¼ cup hazelnuts, toasted and coarsely chopped
Instructions:
  1. Toast the fennel seeds lightly in a small skillet over medium heat for about 2 minutes. Transfer to a cutting board and let the seeds cool. Chop them coarsely (a mortar and pestle works great).
  2. Combine the orange juice, lemon juice, shallot, orange zest, and garlic in a small bowl. Let sit for 20 minutes and then stir in the fennel seeds and Dijon mustard. Whisk in the olive oil and hazelnut oil and season to taste with salt and pepper.
  3. Cut off the top and bottom of the fennel bulb. Cut it in half lengthwise. Lay one half flat on its cut surface and slice crosswise as thinly as possible. Stop slicing when you hit the core. Repeat with the second half. You should have about 1 ½ cups sliced fennel.
  4. Put the sliced fennel in a large bowl with the arugula and toasted hazelnuts. Toss with enough of the dressing to lightly coat the leaves (you may not need all of the dressing). Season with salt and pepper to taste and serve.



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