Ingredients
Units Scale
For the salad
- 1 large fennel bulb or 2 medium bulbs, thinly sliced
- Fennel fronds, reserved for garnish
- 1 box baby or fresh arugula
- 1/2 cup chopped, toasted pistachios
- Shaved Pecorino Romano, to taste
For the Balsamic Tahini Dressing
- 1/4 cup red balsamic vinegar
- 1/4 cup olive oil
- 1–2 teaspoons tahini, to taste
- 1/4 teaspoon dry mustard
Makes about ½ cup of dressing. No salt needed.
Instructions
- Make the dressing. Whisk together the red balsamic vinegar, olive oil, tahini, and dry mustard until combined. Taste and add a little more tahini if you like.
- Build the salad. Place the arugula and thinly sliced fennel in a large bowl. Add some of the dressing and toss gently, adding more until the leaves are dressed to your liking.
- Finish and serve. Top with the toasted pistachios, shaved Pecorino Romano, and reserved fennel fronds. Serve right away.
Notes
Variations:
If you don’t like tahini or are allergic to sesame seeds, omit it and use 1 tps. shallots instead. Or use a white balsamic thats a little sweeter or straight balsamic vinaigrette.
For those of you who do not like raw fennel, you can caramelize or lightly cook the fennel.
- Prep Time: 10 mins
- Cook Time: 5 mins