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"I'm literally just making this salad out of just whatever's in the kitchen, and you'll have this kind of stuff, too," says Curtis Stone from the set of the show. "I love that because you can always make a delicious salad." Don't skip the quick-pickled onions—they lend great texture and also help to flavor the dressing. Serve the salad with Curtis' Creamy Celery Root Soup, one of his Thanksgiving staples, and Cheesy Damper, an Australian soda bread.
Ingredients
- 1 lemon, zested and juiced
- 2 to 3 tablespoons white balsamic vinegar
- Salt and pepper
- 4 or 5 thin slices red onion
- 1 large bunch arugula, stems removed
- ½ cup shaved fennel
- ½ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 or 3 tablespoons finely chopped parsley
- 1 or 2 pinches red pepper flakes
- Freshly grated Parm (optional), to taste
Yield
Serves: 4 to 6
Preparation
In a mason jar, combine the lemon juice, vinegar, salt and pepper to taste and red onion slices. Swirl to coat the onions, then let sit for a couple minutes.
Place the arugula and fennel in a salad bowl. Remove the onions from the mason jar, reserving the liquid in the jar, and place on top of the salad.
Add the olive oil, Dijon, honey, parsley, red pepper flakes and lemon zest to the mason jar and shake to emulsify. Pour the dressing over the salad, top with the Parm (if using) and serve.