Congrats! You will now receive our free email.

Complete your registration to take advantage of exclusive member benefits.

  • Take our Cooking Classes
  • Save dishes and meals you want to make to your cookbook
  • Add Notes to your favorite
  • Keep tracks of which meal and dishes you have made


Email Options
Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.

By creating an account, I agree to Cook Taste Eat terms & conditions and privacy policy.

Complete Your profile

The more we know, the more we can tailor your experience.

Congratulations! You are now a member.

Spread the word. Inspire your friends.

Enter friends' email addresses separated by commas (Limit 25 friends)



The email address entered is not valid. Please try again.

Your message

Invite your friends to join Cook Taste Eat, and inspire them to make applause-worthy meals at home.



    The email address entered is not valid. Please try again.



    Password is required


Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.
By creating an account, I agree to Cook Taste Eat's terms & conditions and privacy policy.

Facebook tells us your email address is . Is this where you want to receive emails from Cook Taste Eat?

  • Error: Invalid Email ID.

  • Skip this step
Related Ingredients

Tasting Notes

This fennel salad is refreshingly bright and crisp, a nice complement to the richer chicken and potatoes.

The sweetness of the fennel, the heat and bitterness of the greens and the tartness of the lemon vinaigrette not only keep the salad in balance, but also promise that the entire plate will be harmonious by playing fresh, clean flavors against the heavier components of the meal.

Tips & Techniques

  1. Peel off and discard the outer layer of the fennel, then slice it across the grain. This will make the fennel more tender because you are cutting through the plant’s strands and preventing the salad from heading down a stringy, not so pleasant path, similar to chewing on whole stalks of celery. So long stringy fennel!
  2. Soak fennel slices in *acidulated ice water. This ensures they stay crisp and keeps them from drying out or browning. After soaking, pat the fennel dry. If the fennel is wet, the vinaigrette won’t adhere to it.*Acidulated water is water with a touch of added acid, in this case, lemon juice. It’s mostly used to prevent fruits and veggies, like apples and potatoes, from oxidizing and turning color.
  3. Delicately dress your salad. For perfectly dressed greens, add enough vinaigrette to just coat them. Start sparingly – you can always add more. Use a spoon to drizzle the vinaigrette around the interior sides of the bowl and then use your hand to delicately toss the greens, picking up some dressing along the bowl’s sides as you do. A light hand and coat will keep the greens from becoming soggy.
  4. Garnish your greens. Don’t forget to season your greens with salt – nice, thick crystals of kosher or sea salt – and freshly ground black pepper. It’s always a pleasant surprise to taste a jolt of salt or heat on a leafy green.


These tools are the ones we find especially helpful when making this dish.

  1. Mandolin. When the task of slicing vegetables paper-thin feels daunting, it’s time to use a mandolin. These super-sharp planes make slicing potato chips or evenly cutting fennel bulbs a total breeze. But, beware! Mandolins have a reputation for cutting fingers, so use the hand guard or place a towel over the food as you cut.

The list below includes all the equipment you’ll want to make this dish.

Medium-sized bowl
Paper towels


Cutting board

  • 1/2 cup fresh lemon juice, plus juice from 1/2 lemon for acidulated water
  • 2 medium fennel bulbs
  • 2 cups Sylvetta or other wild arugula
  • 1 tablespoon Dijon mustard
  • ¾ cup olive oil
  • Salt and freshly ground black pepper

Serves: 4

Total time: 15 minutes

Active time: 15 minutes

  1. Cut fennel in half and take the core out of the fennel.
  2. Fill a medium bowl with ice water and add juice of half a lemon. Using a mandolin, shave the fennel into very thin slices across the grain. Transfer to the bowl of acidulated ice water.
  3. Whisk the mustard and ½ cup lemon juice in a medium bowl. Slowly stream in olive oil while whisking to emulsify dressing.
  4. Once the fennel has crisped up, remove from the ice water and drain on a paper towel. Place in a medium-sized bowl.
  5. Add the arugula to the bowl with fennel and dress with the vinaigrette. Season with salt and pepper. Dressing the salad should take place immediately prior to serving.

Here is a great way to turn this dish into a meal

seared tuna salad

Give this fantastic fennel salad a protein boost with thinly-sliced seared tuna, hard boiled eggs and olives.