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Arugula, fennel, and apricot salad

June 11, 2012

I wanted to make a nice, refreshing salad at a large meal gathering, so I referred to Bon Appetit for a nice side dish recipe. I came across the arugula, fennel, and apricot salad, which seemed appropriate, given that apricots are in season.

The apricots contrasted the taste of arugula and fennel very nicely. The dressing was a bit weak to be really tasted against the strong flavors of the salad, so I think it could really be just skipped. It could also have been the mild flavor of my ume plum vinegar replacing the balsamic, though it served well to tone down the taste of the shallots. Olive oil amounts also vary depending on the quality and taste, since cheaper oil doesn’t really have a good and strong fruity flavor. Recipe below.

1 shallot, about 2 Tbsp worth
3 Tbsp plum vinegar (2 Tbsp balsamic)
6 oz arugula leaves
1 fennel bulb
6 apricots
1/4 cup pistachios
extra virgin olive oil and pepper to taste

(1) Finely mince shallots and soak in vinegar for 10 minutes.
(2) Cut off fennel fronds from the fennel, and slice the bulb thinly using a mandolin or knife. Chop a tablespoon or two of fronds and throw into dressing.
(3) Slice the apricots into 1/8 sections.
(4) Combine the arugula, fennel bulb, apricots, and pistachios in a salad bowl. Add dressing and olive oil and pepper to taste. Toss and serve immediately to prevent the salad from wilting.

Bon Appetit!

Dai Dai


From → Recipes

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