Arugula Recipe

Prep shallots

Peel and slice the shallots into thin, even rings. Spread them on a paper towel and lightly pat to remove excess moisture.

Toss the sliced shallots with the 2 tablespoons of flour in a bowl until lightly coated. Shake off excess flour—too much will make them gummy.

Heat neutral oil in a wide skillet or small saucepan to 325°F (about medium-low). If you don't have a thermometer, test by dropping one ring into the oil: it should sizzle gently and begin to brown slowly.

Fry the shallot rings in batches so they have room to move. Use a slotted spoon to stir occasionally and separate rings. Fry 2–4 minutes per batch until golden brown and crisp.

Transfer fried shallots to a paper towel–lined plate, immediately season with 1/2 tsp fine sea salt, and let cool. Reserve any leftover oil for another use once cooled.

In a small bowl or jar, whisk together 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper until cohesive.

Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) until the vinaigrette emulsifies and thickens slightly. Taste and adjust salt, sweetness or acidity if needed.

Place 6 cups of thoroughly dried arugula in a large mixing bowl. Add the 1 cup thinly sliced Treviso and the 1/2 cup shaved fennel on top.

Drizzle about 3 tablespoons of the prepared lemon vinaigrette over the greens (reserve extra to serve). Gently toss with salad tongs or hands until leaves are evenly coated but not drenched. Start with less and add more to taste.

Scatter about 1/2 cup shaved Parmigiano Reggiano over the dressed greens, reserving a few shavings for garnish.

Top the salad with a generous handful of the cooled crispy shallots (use more or less to preference) so they remain crunchy.

Finish with a small sprinkle of lemon zest (about 1 tablespoon) and a few cracks of freshly ground black pepper. Taste and add a light pinch of sea salt if needed.

Serve immediately on chilled plates so the shallots stay crisp.