Arugula is a green leafy plants that leaves is contain of many vitamins, minerals and antioxidants. Arugula is one of vegetable that good for healthy body and make our mind stay focused. You can find it in the market.
And for fennel, If you are lucky, you will find fennel with stems and the fronds still attached, if you do, cut the stem of the bulb and save some of their green leaves thinly. You can save it for the next stock, but as far as this recipe is concerned we really only want the bulb and a handful of the fronds. It will be a new favorite salad. It's crisp, it has the most perfect balance of sweet, tang and creamy. This is the kind of salad you will like, trust me, you will want it more and more.
Total Time: 40 mins
Prep: 20 minutes
cooking: 20 minutes
yield: 2 servings
ingredients :
1 teaspoon sugar Salt
3 Cipollini onions, peeled
2 cloves of garlic
1 onion, diced
5 sprigs fresh thyme, leaves only
1 sprig fresh rosemary, leaves only
1/2 cup champagne vinegar
2 tablespoons lemon zest, plus 1 1/2 lemon, juiced
Black pepper
1 1/4 cup olive oil
1 bunch fresh chives, chopped
1/4 cup sliced almonds
1 1/2 cups arugula
8 grape tomatoes, halved
2 small fennel bulbs, sliced
1/2 cup grated jack cheese, for garnish
Direction:
1. Put a small saucepan, filled with water halfway, over medium heat and boil gently. Stir in the sugar and pinch of salt. Add the onion and cook until tender. Remove onion from the water into small bowl and chill. Chopping onions and set aside.
2. Meanwhile, make vinegar vinaigrette: Chop the garlic and shallot in a food processor or blender. Add thyme and rosemary and mix to combine. Add vinegar, lemon zest and lemon juice and a pinch of salt and pepper. With the blender running, slowly pour the olive oil until the mixture is emulsified. Pour the mixture into a bowl and stir in the chives. To taste, Season with salt and pepper, and set aside.
3. Heat a small sauté pan over medium-low heat. Add the sliced almonds and bread, bake for 3 to 4 minutes. Stir so it does not scorch, Remove from heat and let cool.
4. To assemble the salad, place the arugula in a large bowl, add almond, grape tomatoes, fennel, Cipollini onions, and a few spoonfuls of sauce dressing. Add more dressing to taste, and season with salt and pepper, if needed. Serve the salad on a cold plate and garnish top with cheese
Total Time: 40 mins
Prep: 20 minutes
cooking: 20 minutes
yield: 2 servings
ingredients :
1 teaspoon sugar Salt
3 Cipollini onions, peeled
2 cloves of garlic
1 onion, diced
5 sprigs fresh thyme, leaves only
1 sprig fresh rosemary, leaves only
1/2 cup champagne vinegar
2 tablespoons lemon zest, plus 1 1/2 lemon, juiced
Black pepper
1 1/4 cup olive oil
1 bunch fresh chives, chopped
1/4 cup sliced almonds
1 1/2 cups arugula
8 grape tomatoes, halved
2 small fennel bulbs, sliced
1/2 cup grated jack cheese, for garnish
Direction:
1. Put a small saucepan, filled with water halfway, over medium heat and boil gently. Stir in the sugar and pinch of salt. Add the onion and cook until tender. Remove onion from the water into small bowl and chill. Chopping onions and set aside.
3. Heat a small sauté pan over medium-low heat. Add the sliced almonds and bread, bake for 3 to 4 minutes. Stir so it does not scorch, Remove from heat and let cool.
4. To assemble the salad, place the arugula in a large bowl, add almond, grape tomatoes, fennel, Cipollini onions, and a few spoonfuls of sauce dressing. Add more dressing to taste, and season with salt and pepper, if needed. Serve the salad on a cold plate and garnish top with cheese
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