You are here

Arugula Salad with Shaved Fennel & Parmesan

Recipe courtesy of Chef Bernard Bouissou, Bernard’s


  • 3 bunches of arugula or 1/4 pound baby arugula, washed
  • 1 head of fennel, cut into thin slices
  • 4 ounces fresh Parmesan cheese, cut into shards with vegetable peeler
  • 2 tablespoons Sherry-Shallot Vinaigrette (recipe follows)
  • Salt and freshly ground pepper

In large salad bowl toss all ingredients. Season with salt and pepper. Makes 6 servings.

Sherry-Shallot Vinaigrette

  • 1 tablespoon Dijon mustard
  • 1 tablespoon sherry vinegar
  • 1 tablespoon hot water
  • 1 cup olive oil
  • 1 shallot, finely chopped
  • Salt and pepper

In bowl whisk together mustard, vinegar, and hot water. Slowly drizzle in olive oil. Add chopped shallots; season with salt and pepper.