Solo Rucola Recipe
Shaved Fennel, Pickled Red Onion, Fried Capers, Pecorino, Lemon Basil Vinaigrette
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Ingredients
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Salad Components
Pickling Liquid
Lemon Basil Vinaigrette
Method
Pickling the Red Onion
- 1
Prepare the Pickling Liquid
In a medium saucepan, combine red wine vinegar, water, sugar, and salt. Bring to a gentle boil over medium heat, stirring until the sugar and salt are dissolved.
- 2
Preparing the Fennel and Capers
- 3
Shave the Fennel
Using a mandoline or sharp knife, shave the fennel bulb into thin slices. Set aside.
- 4
Fry the Capers
In a small skillet, heat a tablespoon of olive oil over medium heat. Add the capers and fry until they become crispy, about 2-3 minutes. Remove and drain on paper towels.
Making the Lemon Basil Vinaigrette
- 5
Blend the Vinaigrette
In a blender, combine fresh basil leaves, lemon juice, olive oil, salt, and black pepper. Blend until smooth and well combined.
Assembling the Salad
- 6
Combine the Ingredients
In a large bowl, add the arugula, shaved fennel, pickled red onion (drained), and fried capers. Toss gently to combine.
- 7
Dress the Salad
Drizzle the lemon basil vinaigrette over the salad and toss lightly to coat all ingredients. Shave pecorino cheese over the top.
- 8
Serve
Serve immediately as a fresh and vibrant salad.