Strawberry & Fennel Recipe
Arugula, Cucumber, Fresh Strawberries, Toasted Hazelnuts, goat Cheese, Strawberry Puree, Lemonade Vinaigrette
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Ingredients
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Salad Base
Toppings
Dressings
Method
Preparation
Prepare Salad Ingredients
Rinse the arugula under cold water and pat dry with a paper towel. Slice the cucumber into thin rounds. Hull and slice the fresh strawberries. Trim the fennel bulb, removing the outer layers, and thinly slice it using a mandoline or sharp knife.
Toast Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10 minutes or until they are golden brown and fragrant. Remove from the oven and let cool, then roughly chop.
Prepare Goat Cheese
Crumble the goat cheese into small pieces and set aside.
Make Strawberry Puree
In a blender, combine the fresh strawberries with a splash of water and blend until smooth. Strain through a fine mesh sieve if you prefer a smoother puree.
Mix Lemonade Vinaigrette
In a small bowl, whisk together the lemonade vinaigrette ingredients—fresh lemon juice, olive oil, honey, salt, and pepper to taste.
Assembly
Combine Ingredients
In a large salad bowl, combine the arugula, sliced cucumber, sliced strawberries, and fennel.
Add Toppings
Sprinkle the toasted hazelnuts and crumbled goat cheese over the salad.
Dress the Salad
Drizzle the strawberry puree and lemonade vinaigrette over the salad and gently toss to combine.
Serve
Plate the salad and serve immediately, garnished with additional strawberry slices if desired.