Time: 10 minutes

Serves: 4

  • 4 cups packed baby arugula
  • 1 small fennel bulb
  • 1 cup red seedless grapes
  • 1/2 cup roasted cashews
  • Kosher salt and freshly ground black pepper
  • Lemon vinaigrette:
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons sugar
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper


Recipe courtesy Tyler Florence 060809-tyler_salad Wash arugula in cold water then dry in a salad spinner or on paper towels.  Wash fennel bulb, then using a mandolin or sharp knife, shave the mandolin lengthwise so each piece is still held together by the root part.  Drop shaved fennel pieces in a large bowl of ice water for 1 minutes to crisp then drain and dry. Make dressing by combining mustard and lemon juice in a large mixing bowl.  Whisk the mixture and as you whisk slowly drizzle in the olive oil until the mixture has emulsified.  Season with sugar, salt and pepper. When ready to serve, toss salad ingredients together in a large salad bowl and dress with lemon vinaigrette.

Edited: July 31st, 2009