Chef Nicolette's Arugula & Rhubarb Salad with Fennel and Almonds

April 30, 2024

Chef Nicolette's Arugula & Rhubarb Salad with Fennel and Almonds

Chef Nicolette's Arugula & Rhubarb Salad with Fennel and Almonds
Serves 1-2

Ingredients:

  • 2 handfuls arugula
  • 1 rhubarb stock, thinly sliced
  • 1 fennel bulb, thinly sliced
  • A small piece of spring onion, thinly sliced
  • 2 tsp red wine vinegar
  • 1 tsp honey
  • 1TB Luke’s Extra Virgin Olive Oil
  • Salt to taste
  • Parmesan or pecorino cheese
  • 1/4 cup Luke’s Roasted Salted Almonds, roughly chopped

 

Steps:

  1. Whisk together honey and red wine vinegar. Stir in sliced rhubarb and allow to sit while you prepare the rest of the salad.
  2. Toss together arugula, spring onion, fennel, rhubarb with all its juices, olive oil and salt in a bowl. Plate and garnish with almonds and cheese. Enjoy!




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