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Arugula and Fennel Salad with Lemon-Anchovy Vinaigrette

Arugula and Fennel Salad with Lemon-Anchovy Vinaigrette

By Hisham Ali HassanMarch 27, 2025

  • Makes
    4-6 servings
  • Cook Time
    35 minutes
  • Rating

The dressing for this salad consists of only garlic, anchovies, lemon and olive oil, but with such high-impact ingredients, the flavors are bold and satisfying, and a great match for assertive greens such as arugula and radicchio. Parmesan and toasted pine nuts bring richness and texture. With addition of hard- or soft-cooked eggs, the salad can be a light main, but it’s also a good complement to pizza, pasta or a simple roasted chicken.

Tip

Don’t make the dressing in a small bowl. Use a large bowl, one that can easily accommodate all of the salad ingredients and leave enough room for tossing.

Ingredients
  • 1

    small garlic clove, finely grated

  • 2-3

    oil-packed anchovy fillets

  • Kosher salt and ground black pepper

  • 3

    tablespoons lemon juice

  • ⅓

    cup extra-virgin olive oil

  • 8

    ounce head radicchio, bruised outer leaves removed, quartered, cored and cut into 1-inch pieces (about 3 cups)

  • 5

    ounce container baby arugula

  • 1

    medium fennel bulb, trimmed, halved and thinly sliced

  • 1

    ounce Parmesan cheese, finely grated (½ cup), plus more to serve

  • ⅓

    cup pine nuts, toasted

  • 4

    soft- or hard-cooked eggs, peeled and halved lengthwise

Step 1

In a large bowl, combine the garlic, anchovies and ½ teaspoon salt. Using a fork, mash to a paste. Whisk in the lemon juice, oil and ½ teaspoon black pepper.

Step 2

Add the radicchio, arugula, fennel, Parmesan and pine nuts; toss well. Taste and season with salt and pepper. Transfer to a serving dish and top with the eggs and additional Parmesan.