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Fennel & Arugula Salad

Paper-thin shaved fennel with wild arugula and a bright lemon white-truffle citronette for a clean, elegant Tuscan salad course.

Vegan Vegetarian Gluten-Free Raw Preparation
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Fresh, Bright, and Aromatic

This salad plays on the crisp anise note of raw fennel, the peppery lift of arugula, and the delicate perfume of white truffle citronette.

Salad Station Ready

🎓 Connected Culinary Learning

From shaved fennel to ingredient identity and Salad Station production

This raw Tuscan salad connects fennel, wild arugula, the prepared lemon white-truffle citronette, salt and black pepper to the Tuscany Cuisine Ingredients Library, Menu Builder, Salad Station, Live Inventory, Purchasing and recipe search.

Culinary AcademyProfessional preparation, knife and mandoline technique, seasoning and raw-salad organization.Open the Academy → Culinary FoundationsPrecision shaving, mise en place, acid balance, safe equipment use and plate organization.Study the Foundations → Ingredients LibraryIngredient identities, icons, storage, purchasing and recipe connections.Browse Ingredients →

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Shaved fennel and wild arugula salad with lemon white-truffle citronette

Recipe Overview

Fennel & Arugula Salad is a refined raw preparation built on texture and fragrance. Crisp shaved fennel and peppery wild arugula are lightly dressed so the freshness stays intact, while the lemon white-truffle citronette adds brightness and a subtle luxurious note.

Why It Works

The natural sweetness and anise fragrance of fennel pair beautifully with the bitter-peppery edge of arugula. The citronette ties both together with acidity, freshness, and a gentle truffle aroma.

Chef’s Approach

Slice the fennel as thinly as possible for the best mouthfeel. Dress the greens lightly and plate right away so the salad remains crisp, airy, and elegant from first bite to last.

Ingredients

Base recipe = 2 servings. Minimum production = 2 servings.

Preparation

Minimum production timing: 8 active prep min · 0 passive min · 0 cook min · 2 plating min · 4 cleanup min.
  1. Trim the fennel bulb and shave it very thin using a mandoline or a sharp knife.
  2. Season the shaved fennel with a pinch of sea salt and freshly ground black pepper.
  3. Toss the fennel with half of the lemon white-truffle citronette.
  4. Dress the wild baby arugula lightly with a few drops of citronette and a small pinch of salt.
  5. Arrange the arugula on the plate, using a ring mold if desired for a clean presentation.
  6. Mound the dressed fennel on top and finish with the remaining citronette before serving.

Ready for Menu Planning

This salad is light, elegant, and easy to slot into tasting menus, lunch menus, and refined antipasto sections through your Salad Station and Menu Builder system.

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Chef Notes

For the cleanest flavor, use young fennel bulbs and shave them just before serving. The citronette should coat the vegetables lightly rather than weigh them down, preserving the salad’s airy structure.

Service Suggestions

  • Serve as a fresh antipasto or intermezzo salad course.
  • Pair with seafood starters, crudo, or delicate white fish.
  • Add a few fennel fronds on top for extra aroma and a refined finish.
  • Plate in a ring mold for a clean fine-dining presentation.
Nutrition (per serving, estimate)
Calories85 kcal
Protein1 g
Carbohydrates5 g
Fat7 g
Fiber2 g
Cholesterol0 mg
Sodium120 mg