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ARUGULA AND FENNEL SALAD Recipe

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This recipe for ARUGULA AND FENNEL SALAD, by , is from The Blaese Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Elise Blaese

Category:
Category:

Ingredients:  
Ingredients:  
1 lrg bunch arugula, washed & trimmed
2 lrg bunches watercress, trimmed
1 lrg fennel bulb, washed and cut julienne
1-2 tsp Dijon mustard
3 tbsp sherry vinegar
6 med shallots, peeled
1/3 cup extra virgin olive oil
1 tbsp fresh thyme, leaves only

Directions:
Directions:
1) Peel the shallots and brush with 1 tsp. olive oil, season with salt and pepper, then place in a small, non-reactive baking dish. Cover the dish with aluminum foil and roast for 30-40 minutes, until soft.
2) Remove the shallots from the oven and cool. Place the roasted shallots in a blender along with the mustard, vinegar, and thyme and blend until smooth.
3) With the motor running, add the oil in a thin stream until emulsified. Check the seasonings and add salt and pepper to taste.
4) Wash well and spin dry, the arugula and watercress. Slice the fennel into thin julienne strips. Place into a large salad bowl and pour enough dressing over to coat. Toss well and serve.

 

 

 

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