Main content

Arugula and Fennel Salad with Balsamic Vinegar and Parmesan Crisps


  • For the Crisps

  • 1 cup grated parmigiano reggiano

  • 1 tablespoon fennel seed

  • For the Salad

  • 16 oz arugula's washed

  • 1 bulb fennel thinly sliced and feathery fronds reserved

  • 10 sundried tomato thinly sliced

  • For the Dressing

  • 3 tablespoons of your best balsamic vinegar

  • 6 tablespoons olive oil

  • 0.5 teaspoon dijon mustard

  • 1 tablespoon honey

  • salt & 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.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now