The fennel and arugula salad with carrots and cucumbers is fresh and appetizing, perfect to be served as a side dish to meat-based main courses. It can become a complete meal if you add grilled chicken or cheese for a vegetarian version. Very simple to make, like all salads, it gathers and combines the last vegetables of late winter with the newcomers of spring. And with some toasted bread, the fennel and arugula salad becomes a perfect light dinner for me.
Not to be missed
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 fennel
- 1 carrot
- 1 Brindisi cucumber (or classic)
- 2.5 oz arugula
- 1 tbsp extra virgin olive oil
- 2 tsps Gusto Toscano onion tears
- to taste salt
- to taste oregano
Tools
- 1 Cutting board
- 1 Knife kitchen
- 1 Bowl salad
- 1 Spoon with salad fork
- 1 Grater coarse
Steps
Cut the fennel into thin slices, wash and pat them dry with kitchen paper. Peel the cucumber and dice it. Trim the ends of the carrots, peel them, and grate them using a coarse grater. Wash the arugula and pat it dry with kitchen paper. Collect all the vegetables in a bowl. Adjust with salt. In a small bowl, mix the oil with Gusto Toscano onion tears. Pour the dressing over the salad and gently mix to distribute it well. Also, add a pinch of oregano and serve immediately.
