Growing Chefs! Ontario Arugula Salad with Lemon Vinaigrette and Parmesan Crisps

Arugula Salad with Lemon Vinaigrette and Parmesan Crisps

Spicy arugula and refreshing lemon vinaigrette make a classic salad combination; pair with heavier meat dishes to add some levity and cleanse the palate. Parmesan crisps are an easy way to add crunch to a salad and are made by melting parmesan, which cools to make a crispy wafer
Serves 4-6
6 cups arugula3 tablespoons lemon juice9 tablespoons olive oil1 garlic clove, finely minced1 teaspoon honey1 head fennel, shaved1/2 cup parmesan, grated finely Pepper to taste salt to taste
Cutting boardChef’s knifeGraterMeasuring cupsMeasuring spoonsMandolineBaking sheetParchment paperSpatulaMedium nonstick frying panBowls various sizesTongsWhiskDish towelTasting spoons


Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure out the lemon juice, olive oil, and honey.

Finely chop the garlic using a chef’s knife or alternatively mince it finely with a knife.

Grate the parmesan cheese.

Finely shave the fennel using a mandoline, or alternatively a chef’s knife.

To make dressing; add honey to a boil with garlic clove, and add lemon juice. Whisk very quickly and drizzle in the olive oil to make the dressing; adjust with salt and pepper to taste.

To make the parmesan crisps; heat a medium nonstick pan over medium high heat. Add about 1 tablespoon of grated parmesan cheese. Let melt and cook until golden brown. Transfer the melted cheese using a spatula to a baking sheet lined with parchment paper to cool.

Get Cooking!

In a large bowl, add arugula and shaved fennel, and toss with salad dressing to taste. Sprinkle parmesan crisps on top, broken up a bit if desired, and serve.