In colder weather, we like our salads rich in flavor with crunchy texture, so with walnuts and parmesan, this salad is deliciously satisfying.
We call our arugula 'wild' because we prefer to grow the heritage type that traditionally was grown in backyards in the Mediterranian region. It has a narrow leaf with more peppery and spicy flavor than that grown by bigger farms.
We grow Treviso or Trevisano rather than the round radicchio, preferring it's elegant texture. However, one can just as well substitute radicchio as it's easier to find at market. Either way, the slight bitterness of these chicories are a perfect complement to the peppery zing of our wild arugula.
Some years we grow fennel, other years we get it in the Fall from our neighboring farm. We love the anise flavor and are always sure to chop some of the tender parts of the leaves (fronds) into our salads, both for appearance and for flavor.
This salad is dressed simply with olive oil and lemon juice, but for a short cut or to take the salad to work, try our Satur Farms Organic Citrus Dressing in 1 oz. single-serve packets to avoid soggy salad at lunchtime.
Serves 4 people
Ingredients
4 cups packed wild arugula
1 small fennel bulb thinly sliced
1 head treviso or radicchio, cored and thinly sliced
1/4 cup fresh lemon juice
6 T. extra virgin olive oil
1/2 cup shaved parmesan
3/4 cup toasted walnuts
Combine arugula, fennel and treviso in a bowl, set aside.
Whisk together lemon juice, olive oil, salt, and pepper, toss with salad.
Sprinkle with parmesan cheese and walnuts to serve.
