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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.

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