This baby arugula, fennel, and Manchego cheese salad comes together fast and is fresh, healthy, and full of flavor!
This shaved fennel salad is inspired by one of my favorite places to grab a quick bite in Vegas.
When I first had this salad at Five50 Pizza in the Aria hotel, I knew I had to try to recreate it when I got back home! Their pizza is awesome too, but I don't have a wood-fired oven, so I'll leave that up to them.
Anyway, this salad is super refreshing and only has a handful of ingredients. I used baby arugula since "grown up" arugula can sometimes be a bit overpowering.
The fennel adds a slight anise flavor, and the Spanish Manchego cheese adds a salty, pleasant taste that pairs perfectly with the other ingredients. I also threw in a few fennel fronds for added color.
The dressing is super simple. A little lemon juice and olive oil and a bit of salt & pepper is all that's needed here.
I used my mandoline to slice the fennel very thin and my potato peeler to shave the cheese. 🙂
Baby Arugula, Fennel, and Manchego Cheese Salad
- 1 bulb fennel sliced thinly
- 5 ounces baby arugula
- Manchego cheese shaved, to taste
- 1 teaspoon fresh lemon juice (or to taste)
- 1 tablespoon olive oil (or to taste)
- Salt & pepper to taste
Add the fennel, baby arugula, shaved Manchego cheese, lemon juice, olive oil, and salt & pepper to a salad bowl.
Toss and serve immediately.
- Serves 2-4.