Best 8 Artichoke Fennel And Arugula Salad Recipes

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Artichokes, fennel, and arugula come together in this refreshing and flavorful salad that's perfect for a light lunch or side dish. The artichokes and fennel provide a slightly bitter note that's balanced by the sweetness of the fruit and the peppery arugula. This salad is also packed with nutrients, making it a healthy choice for any meal.

Here are our top 8 tried and tested recipes!

ARUGULA AND FENNEL SALAD



Arugula and Fennel Salad image

Provided by Tyler Florence

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 large fennel bulb
1/2 red onion
1 bunch arugula
3 tablespoons extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 small piece Parmigiano-Reggiano

Steps:

  • Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams

ARTICHOKE, FENNEL AND ARUGULA SALAD



ARTICHOKE, FENNEL AND ARUGULA SALAD image

Categories     Salad     Leafy Green

Yield 4 servings

Number Of Ingredients 10

1 small shallot, minced
3 tablespoons Sherry vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons canola oil
Flaky sea salt and freshly ground black pepper
1 cup fennel, sliced 1/8-inch thick
Juice of 1/2 lemon
3-4 whole, preserved artichoke hearts in olive oil, quartered
8 cups baby arugula
3 ounces Parmesan cheese, shaved thin with vegetable peeler, plus extra for garnish

Steps:

  • Make vinaigrette: Place minced shallot in small bowl and cover with Sherry vinegar. Let sit for 10 minutes. Whisking constantly, drizzle in olive and canola oils. Season with salt and pepper. Sprinkle fennel with a pinch of salt and lemon juice, and set aside until crisp-tender, 5-10 minutes. Quarter artichokes. In a large bowl, toss arugula with a pinch of salt. Gently toss artichokes, fennel and Parmesan together with arugula. Toss in half of the vinaigrette, or enough to lightly coat all ingredients. Season with salt and pepper and extra vinaigrette if needed. Garnish with extra Parmesan.

ARTICHOKE AND FENNEL CRUDO



Artichoke and Fennel Crudo image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice (1 large lemon)
1 1/2 cups baby arugula
5 baby artichokes, trimmed and thinly sliced
1 bulb fennel, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup shaved Parmesan

Steps:

  • Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
  • In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.

SHAVED FENNEL AND ARUGULA SALAD



Shaved Fennel and Arugula Salad image

Looking for a wonderful side dish? Then check out this tasty salad featuring fennel and arugula.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 7

1 bulb fennel with stalks
Grated peel and juice of 1 medium orange
1/4 cup olive oil
1 tablespoon cider vinegar
1/4 teaspoon salt
4 cups baby arugula
1/4 cup crumbled feta cheese (1 oz)

Steps:

  • Cut stalks from fennel bulb; reserve about 2 tablespoons greens (discard stems or save for making broth). On cutting board, place bulb, top side up. With sharp knife or mandoline, cut bulb in half, then cut into thin slices.
  • In large bowl, mix orange peel and juice, oil, vinegar and salt with whisk. Add sliced fennel; toss to coat. Let stand at least 20 minutes.
  • Just before serving, add arugula, cheese and reserved fennel greens; toss lightly.

Nutrition Facts : Calories 90, Carbohydrate 4 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg

ARUGULA AND BABY ARTICHOKE SALAD



Arugula and Baby Artichoke Salad image

This healthy and delicious salad recipe is courtesy of chef Eric Ripert.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

8 ounces arugula, washed and dried
2 tablespoons pistachios, chopped
24 (1-inch) Croutons
Fine sea salt and freshly ground black pepper
2 tablespoons Sherry Vinaigrette
Sauteed Artichokes
1 ounce Parmesan cheese, shaved

Steps:

  • Place arugula, pistachios, and croutons in a large bowl; season with salt and pepper. Drizzle with vinaigrette and toss gently to combine.
  • Place place some of the artichokes in the center of a serving plate. Top with salad. Garnish with remaining artichokes and Parmesan. Serve immediately.

ARTICHOKE ARUGULA SALAD



Artichoke Arugula Salad image

Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. -Barbara Begley, Fairfield, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 7

8 cups fresh arugula or baby spinach
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup dried cranberries
3/4 cup chopped pecans, toasted
4 green onions, chopped
1/2 cup reduced-fat raspberry vinaigrette
3/4 cup crumbled feta cheese

Steps:

  • In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ARUGULA-FENNEL SALAD



Arugula-Fennel Salad image

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Provided by chrissiek

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Steps:

  • Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g

SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD



Shaved Fennel, Artichoke, and Parmesan Salad image

Provided by Alice Waters

Categories     Salad     No-Cook     Vegetarian     Parmesan     Lemon     Artichoke     Fennel     Parsley

Yield Serves 6

Number Of Ingredients 8

2 large artichokes
2 lemons
2 large fennel bulbs
1/4 cup extra-virgin olive oil
1 to 2 tablespoons white truffle oil
salt and pepper
1 piece Reggiano Parmesan cheese (about 3 ounces)
About 1/2 cup Italian parsley leaves

Steps:

  • Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
  • Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
  • Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

Tips:

  • Choose the freshest ingredients. Artichokes, fennel, and arugula are all at their best in the spring and summer months. Look for artichokes that are heavy and have tightly closed leaves. Fennel bulbs should be firm and white, with no signs of bruising or wilting. Arugula should be bright green and have a peppery flavor.
  • Prepare the artichokes properly. Artichokes can be a bit intimidating to prepare, but it's actually quite easy once you know how. Simply trim the stem and remove the tough outer leaves. Then, using a sharp knife, cut the artichoke in half lengthwise and scoop out the fuzzy choke. You can then steam, boil, or grill the artichokes until they are tender.
  • Slice the fennel thinly. Fennel has a strong flavor, so it's important to slice it thinly so that it doesn't overpower the other ingredients in the salad.
  • Use a light dressing. A simple vinaigrette is all you need to dress this salad. Olive oil, vinegar, salt, and pepper are all you need to create a delicious and flavorful dressing.
  • Add some crunch. Toasted nuts or seeds add a nice crunchy texture to the salad. Pine nuts, walnuts, and almonds are all good choices.
  • Serve immediately. This salad is best served immediately after it is made. The arugula will wilt if it sits for too long.

Conclusion:

Artichokes, fennel, and arugula salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It's also a great way to use up any leftover artichokes or fennel. With its vibrant flavors and textures, this salad is sure to please everyone at the table.

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