This refreshing and versatile salad sets off some of the more decadent dishes at Isa.
Recipe information
Yield
Makes 6 servings
Ingredients
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1/2 teaspoon (packed) grated lemon peel
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips
6 cups trimmed arugula leaves (from two 4-ounce packages)
2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
Pomegranate seeds
Preparation
Step 1
Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
Step 2
Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.
