Sep 06 2026
Restaurants›La Baracca›Spinaci E Finocchio Recipe

Spinaci E Finocchio Recipe

Inspired by La Baracca
Time25m
Serves4

Honey Dijon Dressing

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Ingredients

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Salad

Honey Dijon Dressing

Method

Salad

  1. 1

    Prepare fennel

    Trim the fennel bulb: remove the fronds (reserve a small amount for garnish if desired) and core. Thinly slice the fennel crosswise into very thin half-moons (use a mandoline or sharp knife). Place slices in a bowl and squeeze 1/2 lemon over them, toss gently — this softens the fennel and brightens flavor.

  2. 2

    Prepare vegetables

    Thinly slice the red onion into rings and separate. Peel (if desired) and slice the cucumber into half-moons about 1/8" thick. Roughly chop the parsley. Combine baby spinach, fennel, red onion, cucumber, and parsley in a large salad bowl.

  3. 3

    Toast walnuts

    Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Watch carefully to avoid burning. Remove from heat and let cool slightly; coarsely chop if large. Add to the salad bowl.

  4. 4

    Add cheese and season

    Toss in the Parmesan shavings. Sprinkle 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper over the assembled salad and toss lightly to distribute before dressing.

  5. 5

    Finish and serve

    When dressing is ready, drizzle over salad to taste (start with half, then add more if desired). Toss gently to coat evenly. Taste and adjust seasoning with additional salt, pepper, or lemon if needed. Garnish with reserved fennel fronds and extra Parmesan shavings. Serve immediately.

Honey Dijon Dressing

  1. 6

    Combine base ingredients

    In a small bowl or jar, whisk together 2 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons apple cider vinegar until smooth and honey is fully incorporated.

  2. 7

    Add aromatics

    Stir in the finely minced shallot and 1/2 teaspoon lemon zest. Let sit for 2–3 minutes to mellow the shallot slightly.

  3. 8

    Emulsify

    Slowly drizzle in 4 tablespoons extra-virgin olive oil while whisking constantly (or tighten jar lid and shake vigorously) until the dressing is emulsified and slightly thickened.

  4. 9

    Season

    Season the dressing with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add a little more honey if you prefer sweeter, or 1/2 teaspoon more vinegar for tang.

  5. 10

    Rest

    Let the dressing sit for 5 minutes to allow flavors to meld before dressing the salad. Shake or whisk again just before using.

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