Arugula and Fennel Salad with Balsamic Vinegar and Parmesan Crisps

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

20 Ratings
Directions for: Arugula and Fennel Salad with Balsamic Vinegar and Parmesan Crisps


For the Crisps

1 cup grated parmiggiana reggiano

1 Tbsp fennel seeds

For the Salad

16 oz arugula, washed

1 fennel bulb, thinly sliced and feathery fronds reserved

10 sun dried tomatoes, thinly sliced

For the Dressing

3 Tbsp of your best balsamic vinegar

6 Tbsp olive oil

½ tsp Dijon mustard

1 Tbsp honey

Salt and pepper to taste


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.

See more: Tomatoes, Vegetables, Bake, North American, Cheese, Salad

More Recipes You'll Love