Description
Fennel arugula salad with pistachio butter combines crispy, crunchy, and creamy in a perfectly balanced salad. Delicious, vegan, and ready in under 30 minutes.
Ingredients
Scale
Salad:
- 5 oz arugula
- 1 bulb of fennel, sliced thin
- Fronds of fennel, roughly chopped
- 1/4 cup roasted and salted pistachios, roughly chopped
- Pistachio butter (see below)
- Lemon vinaigrette (see below)
Pistachio butter:
- 3/4 cup roasted and salted pistachios
- 1 large handful parsley
- 1/4 olive oil
- 1/4 cup water
- 1/2 teaspoon pepper
Lemon vinaigrette:
- 1 large lemon, juiced
- 1 small clove garlic, grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon agave nectar or honey
- 1/4 cup olive oil
Instructions
- Remove the stalk with fronds from the fennel bulb. Using a mandoline or a knife, carefully shave or cut the fennel bulb into thin slices. Remove large stalk pieces and chop the fennel fronds (the stuff that looks like dill!). Combine sliced fennel bulb, fennel fronds, and arugula in a large bowl.
- Combine all the pistachio butter ingredients into a food processor and blend until smooth. You may need to add a little more water to reach your desired consistency.
- Combine the lemon vinaigrette ingredients in a small bowl and whisk together until well combined.
- Drizzle the arugula and fennel with the vinaigrette and toss to combine. Sprinkle in the chopped pistachios and toss again.
- Serve the salad with a smear of the pistachio butter on the plate and the salad served on top. Top with chopped pistachios and serve!
- Prep Time: 15
- Category: Salads
Keywords: fennel arugula salad, arugula salad, fennel salad, pistachio butter