Arugula Salad with Radish, Fennel and Mustard

A vibrant, seasonal salad balancing peppery arugula, anise-infused fennel, and crisp radishes, finished with a bright mustard vinaigrette. The optional eggs and fresh horseradish add depth, while its versatility pairs with proteins or grains for a complete meal.

Recipe Details

• Prep Time: 25 minutes

• Cook Time: 10 minutes (for boiling eggs)

• Total Time: 35 minutes

Ingredients

(For 4 servings; adjust quantities per portion size)

Vinaigrette & Salad Base

• 1 medium shallot (about 150g), finely diced (Note: Medium shallot = ~150g; smaller shallots may need adjustment, per reader feedback)

• ½ teaspoon lemon zest (from 1 lemon)

• 2 tablespoons fresh lemon juice

• 1 teaspoon red wine vinegar

• 1 tablespoon whole-grain mustard

• 2 teaspoons strong Dijon mustard

• 3½ tablespoons extra-virgin olive oil

• Salt and freshly ground black pepper, to taste

Vegetables

• 1 small fennel bulb (about 250g), trimmed: Remove tough outer layers, trim stalks to 1 inch, then thinly slice with a mandoline or sharp chef’s knife

• 1 small watermelon radish (or 2 small red radishes), peeled and very thinly sliced

• 5 ounces (140g) sturdy/wild arugula, rinsed and patted dry

• 6 small red radishes, trimmed and thinly sliced (for garnish)

Optional Enhancements

• 3 large eggs, for protein (boiled 7 minutes, chilled, peeled)

• 1 (1-inch) chunk fresh horseradish, peeled and grated (optional)

Step-by-Step Preparation

1. Make the Mustard Vinaigrette

• In a small bowl, combine the diced shallot, a pinch of salt, and black pepper.

• Add lemon juice, zest, and red wine vinegar. Let rest for 5 minutes to mellow the shallot’s sharpness.

• Whisk in the whole-grain and Dijon mustards until smooth.

• Slowly drizzle in olive oil, whisking continuously to emulsify. Taste and adjust salt/pepper as needed.

2. Prep & Assemble the Salad

• Fennel & Radish Prep: Slice fennel into paper-thin rounds (mandoline recommended for evenness). Peel and slice watermelon radish similarly; if unavailable, substitute with 2 thinly sliced red radishes.

• Salad Bowl: Toss sliced fennel and watermelon radish with a light dusting of salt and pepper. Add 2–3 tablespoons of vinaigrette; toss gently to coat vegetables.

• Add Arugula: Fold in arugula, keeping some sliced vegetables visible on top for texture. Drizzle remaining vinaigrette to taste (avoid over-dressing). Finish with a pinch of salt and toss again.

3. Optional Garnishes

• Jammy Eggs: Boil eggs in simmering water for 7 minutes (adjust for soft-boiled, jammy yolk). Transfer to an ice bath, peel, and halve. Season lightly with salt and arrange over the salad.

• Garnish: Top with thinly sliced red radishes and freshly grated horseradish (or 1 tsp prepared horseradish if fresh unavailable).

Variations & Reader Tips

• Watermelon Radish Alternative: Substitute with 2 small red radishes or use a food processor with a thin slicer for fennel/red radish rounds.

• Grains for Heartiness: Add ½ cup cooked spelt/barley to the base for a more filling meal.

• Protein Pairings: Serve alongside slow-cooked salmon, pan-seared shrimp, or a poached egg.

• Shallot Size: For consistency, use 150g medium shallot (≈15–20mm diameter). Smaller shallots may under-season; larger ones may overpower the vinaigrette.

Reader Feedback Highlights

• "7-minute jammy eggs elevate this salad! Perfect for a light lunch or dinner side."

• "Thin-slicing fennel and red radishes with a food processor works brilliantly if watermelon radish is unavailable."

• "Pair with slow-cooked salmon for a balanced, protein-rich meal."

Final Notes

This salad’s bright acidity and crisp textures make it ideal for warm days or as a side to roasted proteins. The mustard vinaigrette’s depth and fresh radishes add complexity, while the optional eggs turn it into a substantial main. Adjust quantities to serve 2–6, and enjoy its seasonal, vibrant flavors!

Serves: 4 | Difficulty: Easy | Calories: ~320 (per serving, without eggs)