Arugula and Fennel Salad with Balsamic Vinegar and Parmesan Crisps

For about 6 months of the year, I eat salads and the balance is all about soups and stews.  This is salad season!

This summer has been stinking hot and the last thing that I want to do is spend too much time in the kitchen “slaving” over the stove. That being said, I prefer to eat good food and if at times this requires a little heat then so be it.  This recipe is awesome. The sacrifice of a few minutes to make the parmesan crisps is worth it. I love the peppery Arugula, the liquorice of the fennel and the salty crunch of the crisp parmesan. It makes a very healthy portion.  I have used the same dressing to make a great super easy appetizer, by rolling some salad greens inside some prosciutto.

One word of caution....if you use a French Mandolin to cut the fennel into the most beautifully thin slices, USE THE GUARD!!! Not that I did that did this and ended up spending hours in hospital emergency department only to give up and go home at 4am and get a AMA (against medical advice) on your chart and then have two fingers that are just a little slanty on one side! Of course this is all hypothetical!!  Some days I am not so bright!

Arugula and Fennel Salad with Balsamic Vinegar and Parmesan Crisps

Yield: 4

Ingredients

For the Crisps

• 1 cup grated parmiggiana reggiano
• 1 tablespoon fennel seeds

For the Salad

• 16 ounces arugula, washed
• 1 fennel bulb, thinly sliced and feathery fronds reserved
• 10 sun dried tomatoes, thinly sliced

For the Dressing

• 3 tablespoons of your best balsamic vinegar
• 6 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

Directions

For the Crisps

1. Preheat your oven to 375 degrees.
2. Mix the grated cheese and fennel seeds together, then sprinkle onto a parchment or silicon lined baking sheet, forming a thin even layer. Bake until golden and crispy. Cool then break into bite-sized pieces.

For the Salad

1. Toss the arugula, sliced fennel, feathery fennel fronds and sun-dried tomatoes together in a large salad bowl.

For the Dressing

1. Whisk the balsamic vinegar, olive oil, mustard, honey and salt and pepper together until smooth. Alternatively, shake them in a covered glass jar until smooth. When you’re ready to serve the salad dress the greens, toss well and top with a handful of the Parmesan crisps.