Shared by Anna Gershenson
Shared by Anna Gershenson
Arugula Salad with Fennel
Yield: 4-6 servings
Arugula Salad with Fennel
Yield: 4-6 servingsFamily Journey
Riga, Latvia
Worcester, Massachusetts
This bright and zingy arugula salad from Anna Gershenson offers a fresh note to a menu of Rosh Hashanah recipes like braised tongue with raisins, chicken with prunes and olives, and teiglach for dessert. For a vegetarian menu, follow Anna’s lead and add ½ cup of crumbled feta on top.
This recipe was shared by Anna Gershenson. Read more about her family in “The Rosh Hashanah When Anna Gershenson Became the Family Matriarch” and try her recipes for sweet-and-sour tongue, jam crumble bars, and braised chicken with onions olives and prunes.
Ingredients
For the Dressing
- ½ teaspoon fennel seeds, toasted in a skillet over medium heat, cooled and ground
- 1 medium garlic clove, grated
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons freshly-squeezed lemon juice
- 4 tablespoons olive oil
For the Salad
- 1 small fennel head, cut in half and thinly sliced (chopped fronds saved for garnish)
- 2 cups arugula
- ½ large Granny Smith apple, cored and julienned
- ½ cup toasted walnuts, coarsely chopped
- 2-3 teaspoons capers
- zest of a small lemon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Preparation
Step 1
Make the dressing: Combine the first 5 ingredients and let sit for about 10 minutes. Gradually whisk in olive oil and then set aside.
Step 2
Make the salad: In a large bowl, toss together all of the ingredients until well combined.
