Few places in Birmingham have as dedicated a fan base as Tre Luna Bar & Kitchen. Known for curated comfort meals and creative catering, Executive Chef Brian Mooney brings something unique to the table with every dish. A beautiful blend of sweet and savory, his Fennel Arugula Salad is certainly no exception. This recipe is simple and versatile, making it an ideal addition to any dinner.

Fennel Arugula Salad

Executive Chef Brian Mooney, Tre Luna Bar & Kitchen

 

Ingredients

Salad

• 1 large fennel bulb (trimmed and thinly shaved)
• 4 cups baby arugula
• 1 orange (peeled and segmented or ½ cup drained mandarin oranges)
• ¼ cup shaved ricotta salata
• ¼ cup toasted sliced almonds

 

Citrus Vinaigrette

• 1 Tbsp. fresh lemon juice
• 1 Tbsp. fresh lime juice
• 2 Tbsp. fresh orange juice
• 1 Tbsp. champagne vinegar
• 1 tsp. shallot (finely minced)
• ½ tsp. fresh thyme leaves
• 1 tsp. honey
• ¼ cup olive oil
• Salt and pepper to taste

 

Cooking Instructions

Citrus Vinaigrette

• • In a small bowl, whisk together the fresh lemon juice, fresh lime juice, and fresh orange juice.
  • Add the champagne vinegar, finely minced shallots, fresh thyme leaves, and honey.
  • Slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion.
  • Season with salt and pepper to taste.

1) To assemble the salad, place the thinly shaved fennel bulb and baby arugula in a large bowl.

2) Add the orange segments or drained mandarin oranges, then sprinkle in the shaved ricotta salata and toasted sliced almonds.

3) Drizzle the salad with the citrus vinaigrette and toss gently to combine.

4) Serve immediately.