Shaved Fennel Arugula Salad with Toasted Hazelnuts & Parmesan: An Elegant, Easy Recipe
Prepare to fall in love with this exquisitely simple yet incredibly flavorful shaved fennel arugula salad. Bursting with fresh ingredients, delightful textures, and a zesty garlic sherry vinaigrette, this recipe promises to be a vibrant addition to any meal. Whether you’re seeking a light lunch, an elegant side dish for a holiday feast, or a refreshing accompaniment to your weeknight dinner, this salad effortlessly elevates the dining experience.
This particular shaved fennel arugula salad holds a special place in my heart, inspired by my wonderful older sister, Alessandra. Back in September, after attending a friend’s wedding in sunny California, my husband Connor and I spent a few days visiting Alessandra in Oakland. It was during one of our delightful dinners that she presented this incredible salad, which she often prepares. It quickly became apparent why it’s a regular staple in her kitchen – its balance of flavors and textures is simply irresistible.
The concept is beautifully straightforward: tender baby arugula and delicately shaved fennel, perfectly tossed with a vibrant garlic sherry vinaigrette. The ensemble is then graced with the delightful crunch of toasted, chopped hazelnuts and the savory richness of shaved Parmigiano-Reggiano cheese. It’s a testament to how a few high-quality ingredients can come together to create something truly magical.
The Irresistible Charm of This Shaved Fennel Arugula Salad
What makes this salad so captivating? It’s a simple yet sophisticated twist on a classic arugula salad, offering a flavor profile that works seamlessly for everyday meals while still feeling special enough for significant gatherings. The peppery bite of arugula, the delicate anise notes and crispness of shaved fennel, the nutty warmth of toasted hazelnuts, and the salty umami of Parmesan cheese create a symphony of tastes and textures in every forkful. The bright, tangy sherry vinaigrette ties it all together, adding a refreshing finish.
I was so smitten with Alessandra’s creation that I knew I had to recreate it and share this wonderful recipe with all of you. It’s truly a must-try for anyone who appreciates a fresh, flavorful, and easy-to-prepare salad.
Perfect for Any Occasion, Anytime of Year
This shaved fennel arugula salad is incredibly versatile. Its light and refreshing nature makes it an excellent choice for a quick lunch or a healthy dinner side. But don’t let its simplicity fool you; its elegant presentation and balanced flavors also make it ideal for more formal events. Planning a holiday meal, like Thanksgiving or Christmas? This salad offers a refreshing counterpoint to richer dishes and can be prepared quickly, reducing stress during busy cooking times. If you’re looking for something a bit heartier for the colder months, this fall harvest salad is another long-time favorite that might pique your interest.
Key Ingredients for a Perfectly Balanced Salad
Crafting this incredible salad relies on a few core ingredients, each playing a crucial role in its overall harmony. Here’s a closer look at what you’ll need and how to best utilize each component:
- Homemade Garlic Sherry Vinaigrette: This bright and zesty vinaigrette is the soul of the salad. It’s a classic blend of sherry vinegar, high-quality extra virgin olive oil, a dollop of Dijon mustard for emulsification and a subtle tang, finely grated fresh garlic for aromatic depth, and a pinch of salt and pepper. I personally favor sharper, tangier vinaigrettes, which is why this recipe uses a 1:1 ratio of vinegar to oil. However, if you prefer a milder dressing, feel free to increase the olive oil quantity to suit your taste. A higher quality olive oil will significantly enhance the flavor. An excellent feature of this vinaigrette is its shelf life; leftovers can be stored at room temperature for up to a week, making it a fantastic make-ahead component.
- Baby Arugula: Forming the fresh, vibrant base of this salad, baby arugula offers a distinct peppery, slightly bitter flavor that pairs beautifully with the other ingredients. Its tender leaves provide a delicate texture, ensuring the salad isn’t overly heavy. When selecting arugula, look for bright green leaves without any wilting or yellowing.
- Shaved Fennel: This often-underestimated vegetable brings a wonderful crunch and a delicate, subtly sweet anise flavor to the salad. When thinly shaved, fennel softens slightly, offering a pleasant textural contrast without being overpowering. The easiest way to achieve uniform, paper-thin slices is by using a mandoline; just be sure to use a protective guard for safety. If you don’t have a mandoline, a sharp chef’s knife can also work with careful slicing. To ensure maximum crispness, especially if preparing ahead, place the shaved fennel in a bowl of ice water for five minutes. Drain it thoroughly and pat dry before adding to the salad.
- Toasted Hazelnuts: These nuts are not just for garnish; they contribute a fantastic texture and a delicate, sweet, earthy flavor that complements the arugula and fennel perfectly. Toasting the hazelnuts before chopping is a crucial step as it intensifies their natural sweetness and nutty aroma. You can use whole raw hazelnuts and toast them in a dry skillet over medium heat until golden and fragrant. Allow them to cool completely before roughly chopping them. Both skin-on and blanched hazelnuts work wonderfully, so choose what’s available or preferred.
- Aged Parmigiano-Reggiano Cheese: The final flourish for this salad is the addition of delicate shavings of aged Parmigiano-Reggiano. This hard, granular cheese provides a salty, umami-rich depth that elevates the entire dish. I always keep a block of authentic Parmigiano-Reggiano in my fridge; it’s an essential ingredient for so many dishes! To create beautiful, thin shavings, a Y-peeler works perfectly, gliding along the block to produce elegant ribbons. For those seeking a convenient shortcut, pre-shaved Parmigiano-Reggiano is often available at specialty food stores or places like Trader Joe’s.
Beyond the Plate: Serving and Storing Your Shaved Fennel Arugula Salad
This light and refreshing salad is truly a year-round delight, adapting seamlessly to any occasion. Its elegant appearance and sophisticated flavor profile make it an ideal choice for enhancing a holiday table or adding a touch of class to a special dinner party. Imagine serving this alongside a festive roast or a delicate pan-seared fish – it’s guaranteed to impress your guests.
One of the best features of this salad is its make-ahead potential. The individual components can be prepped and stored separately, allowing for quick assembly just before serving. The garlic sherry vinaigrette can be made up to a week in advance and kept at room temperature. Shaved fennel can be stored in cold water in a spill-proof container in the fridge for up to 5 days, staying crisp and fresh. Hazelnuts can be toasted and chopped days ahead. This advanced preparation frees up valuable time, especially during busy holiday cooking or when hosting. When it’s time to serve, simply combine the greens, fennel, and a light coating of vinaigrette, then add the hazelnuts and Parmesan. This method ensures everything remains fresh and vibrant, guaranteeing the best possible texture and flavor for your guests.
Health Benefits of This Vibrant Salad
Beyond its incredible taste, this shaved fennel arugula salad offers a wealth of nutritional benefits. Arugula is a powerhouse of vitamins K, A, and C, and is rich in antioxidants that support overall health. Fennel, with its distinct flavor, is an excellent source of dietary fiber, vitamin C, and potassium, aiding digestion and boosting immunity. Hazelnuts contribute healthy monounsaturated fats, protein, and dietary fiber, promoting heart health and satiety. Parmigiano-Reggiano, in moderation, adds calcium and protein. Enjoying this salad means treating your taste buds and nourishing your body simultaneously!
Shaved Fennel Arugula Salad with Parmesan, Hazelnuts, and Sherry Vinaigrette
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Equipment
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OXO Salad Dressing Shaker (or a small jar with a tight-fitting lid)
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OXO Good Grips Pro Y-Peeler (for shaving Parmesan)
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Mandoline slicer (optional, but recommended for perfect fennel slices)
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Dry skillet (for toasting hazelnuts)
Ingredients
For the Sherry Vinaigrette:
- ¼ cup (60 mL) high-quality extra virgin olive oil or more to taste (see notes above for milder vinaigrettes)
- ¼ cup (60 mL) sherry vinegar
- 1 heaping teaspoon Dijon mustard
- 1 medium garlic clove finely grated with a microplane or minced
- ¾ teaspoon kosher salt (or to taste)
- Freshly ground black pepper (to taste)
For the Shaved Fennel Arugula Salad:
- 5 ounces (approx. 140g) baby arugula (pre-washed if possible)
- ½ medium fennel head core trimmed and thinly shaved using a mandoline or sharp knife (see tips)
- ½ cup raw hazelnuts toasted and roughly chopped (whole or blanched)
- ⅓ cup Parmigiano-Reggiano cheese shavings (freshly shaved from a block for best results)
- Kosher salt (to taste, for seasoning greens)
- Freshly ground black pepper (to taste, for seasoning greens)
Instructions
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1. Prepare the Vinaigrette: In a small jar or salad dressing shaker, combine the extra virgin olive oil, sherry vinegar, Dijon mustard, finely grated garlic, kosher salt, and freshly ground pepper. Secure the lid tightly and shake vigorously until all ingredients are well combined and the mixture is emulsified to a creamy consistency. As mentioned, this ratio creates a sharper vinaigrette; if you prefer it milder, gradually whisk in more olive oil, a tablespoon at a time, until it reaches your desired balance. Set the vinaigrette aside, or store it in the refrigerator for later use (up to one week).
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2. Assemble the Salad: In a large salad bowl, combine the fresh baby arugula leaves and the thinly shaved fennel. Add a generous pinch of kosher salt and freshly ground black pepper to the greens. Pour a modest amount of the prepared sherry vinaigrette over the salad – just enough to lightly coat the leaves. Toss gently but thoroughly to ensure the arugula and fennel are evenly dressed.
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3. Add Final Touches and Serve: Once dressed, add the chopped toasted hazelnuts and the elegant Parmigiano-Reggiano shavings to the bowl. Toss gently one last time to distribute these delightful additions throughout the salad. Alternatively, you can reserve some of the hazelnuts and Parmesan to garnish individual servings, adding a beautiful presentation. Serve immediately to enjoy the freshest textures and flavors.
Tips for Success:
- How to Toast Hazelnuts: To bring out their best flavor, toast raw hazelnuts in a dry skillet over medium heat. Add the whole hazelnuts to the un-oiled pan and stir frequently for 5-7 minutes, until they are lightly golden brown and intensely fragrant. Be careful not to burn them. Transfer them immediately to a bowl to cool completely before roughly chopping. This prevents them from over-toasting in the hot pan.
- Re-crisping Fennel: If your shaved fennel seems a bit limp or you’ve prepared it ahead of time, revive its crispness by placing it in a bowl of ice water for 5 to 10 minutes. This cold soak works wonders! After soaking, drain the fennel very well and pat it completely dry with paper towels before using it in the salad to avoid watering down your dressing.
- Creating Parmesan Curls: For the most impressive presentation and melt-in-your-mouth texture, use a block of authentic Parmigiano-Reggiano cheese. Take a Y-peeler and run it along the edge of the cheese block, applying gentle, even pressure to create beautiful, delicate ribbons or curls. This method yields a superior texture compared to pre-grated or shredded cheese.
- Don’t Overdress Your Salad: Always start with a smaller amount of vinaigrette and add more as needed. You want the greens lightly coated, not swimming in dressing, to maintain their freshness and crunch.
- Serve Immediately: For optimal texture and flavor, especially with delicate greens like arugula, dress and serve the salad just before eating. This prevents the leaves from wilting.
Variations & Customizations to Explore
While this shaved fennel arugula salad is perfect as is, it’s also wonderfully adaptable! Feel free to experiment with these ideas to make it your own:
- Add Fruit: Sliced pears, apples, or segmented oranges can add a touch of sweetness and juiciness that complements the fennel and arugula beautifully.
- Different Nuts: If hazelnuts aren’t available, or you prefer a different flavor, try toasted walnuts, pecans, or pistachios for a similar crunch and nutty essence.
- Alternative Cheeses: Crumbled goat cheese or feta can offer a creamy, tangy contrast. Shaved pecorino romano or even a sharp cheddar could also be interesting.
- Boost with Protein: For a more substantial meal, add grilled chicken, salmon, shrimp, or even roasted chickpeas for a vegetarian protein boost.
- Extra Veggies: Thinly sliced radishes, cucumber, or cherry tomato halves can add more color and fresh texture.
- Herbaceous Twist: Fresh dill or mint, finely chopped, can introduce another layer of fresh aroma and flavor.
Concluding Thoughts on This Must-Try Salad
This shaved fennel arugula salad, with its harmonious blend of peppery greens, delicate anise, crunchy nuts, and savory cheese, all coated in a bright sherry vinaigrette, is more than just a salad – it’s an experience. It proves that healthy eating can be incredibly delicious and that simple ingredients can produce extraordinary results. Inspired by family and crafted with care, this recipe is designed to bring joy and freshness to your table, whether it’s a quiet weeknight dinner or a bustling holiday celebration. Give it a try, and I’m confident it will become a beloved fixture in your culinary repertoire!