| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 100 | 7g | 1.5g | 6g |
| sugars | fibre | protein | salt |
| 3g | 2g | 5g | 0.3g |
Why I Love Italian Insalata di Rucola e Finocchi
There’s something about the simplicity and vivacity of Insalata di Rucola e Finocchi that captivates me. This delightful Italian salad, featuring arugula, fennel, and a handful of vibrant cherry tomatoes, resonates deeply with the culinary traditions I hold dear. Growing up in Atlanta with Nigerian roots, I’ve always sought out ways to fuse the warmth of Southern cooking with the spicy kick of West African dishes. This Italian gem, though it hails from a different part of the world, fits snugly into my culinary repertoire, adding a fresh, zesty twist to my Afro-Southern fusion journey.
The Balance of Flavors
One of the reasons I adore Insalata di Rucola e Finocchi is the perfect balance of flavors. The peppery bite of arugula, the subtle anise undertones of fennel, and the juicy sweetness of cherry tomatoes create a harmonious medley that dances on your palate. It’s like a conversation between taste buds, where each ingredient speaks and listens in equal measure. The addition of thinly sliced red onion introduces a slight pungency, while shaved Parmesan cheese adds a luxurious, nutty finish. The dressing, a simple mix of extra-virgin olive oil, freshly squeezed lemon juice, and balsamic vinegar, ties everything together with a tangy embrace.
Inspirations and Pairings
This refreshing salad was inspired in part by the renowned chef Nigella Lawson, whose appreciation for uncomplicated yet flavorful dishes encourages me to embrace simplicity in my cooking. The Insalata di Rucola e Finocchi also reminds me of Southern slaw and Nigerian vegetable stews, both of which celebrate fresh, robust greens in their own unique ways. While this salad can stand alone as a light lunch, it also pairs beautifully with dishes like grilled chicken, fresh seafood, or even a hearty bowl of Jollof rice. It’s versatile enough to complement a variety of mains, making it a must-have in your salad repertoire.
Eating healthy doesn’t have to be plain or boring. With this recipe, you’ll discover a world of flavors that are both accessible and intriguing. So, whether you’re looking to impress dinner guests or simply treat yourself to a nutritious meal, Insalata di Rucola e Finocchi is a fantastic choice. Its vibrant ingredients and balanced flavors will undoubtedly leave everyone wanting more.
What You’ll Need
- 4 cups of arugula (rucola)
- 2 medium fennel bulbs (finocchi)
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1/2 cup shaved Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
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Method
Step One
Begin by washing and drying the arugula. Once cleaned, place the arugula in a large salad bowl.
Step Two
Trim and core the fennel bulbs, then thinly slice them using a mandoline or a sharp knife. Add the sliced fennel to the bowl with the arugula.
Step Three
Halve the cherry tomatoes and thinly slice the red onion. Add both the tomatoes and the onion to the salad bowl.
Step Four
Add the shaved Parmesan cheese to the salad bowl.
Step Five
In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, and balsamic vinegar. Season the dressing with salt and freshly ground black pepper to taste.
Step Six
Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are well-coated with the dressing. Serve immediately.
