The tart goat cheese dressing and crisp fennel elevate this simple tossed salad.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a food processor, blend the goat cheese, buttermilk, 2 Tbs. of the olive oil, mayonnaise, and lemon juice until smooth. Transfer to a medium bowl and stir in the chives. Season to taste with salt and pepper.
Put the arugula in a large bowl. Using a mandoline set at a very thin setting or a vegetable peeler, shave the fennel and add to the arugula. Toss with enough of the dressing to just coat the salad. Season to taste with salt and pepper. Divide the salad among 4 large salad plates and mound slightly. Toss the tomatoes in a bowl with the remaining 1 tsp. olive oil and a little salt and pepper; scatter on the salads. Serve immediately, passing the remaining dressing at the table.
Served it as a side with main dish of the Risotto with Corn, Spicy Sausage, and Wilted Arugula. I had trouble coring the fennel, but it was very good.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
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?