If you can’t find baby arugula, larger leaves are fine. Just discard any large stems, tear the leaves into bite-size pieces, and be sure they’re washed well.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is quite nice. Tasty!
I love this recipe. Arugula, fennel and red onion are ingredients I usually have around anyway. It's a great way to use arugula that's either not quite fresh enough for a salad or a little too bitter. I always use 1 Tbs of olive oil instead of 2 1/2, and it works just fine. The fennel and arugula flavors pair really well with salmon.
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?