| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup extra-virgin olive oil
- 1 bunch flat-leaf parsley, stemmed (about 3 cups)
- 1 bunch fresh basil, stemmed (about 3 cups)
- 1 bunch fresh chives, chopped
- 1 bunch fresh tarragon, stemmed (about 1/2 cup)
- 1 cup arugula leaves
- 1 fennel bulb, halved, cored, and thinly sliced
- Edible flowers, for garnish
Instructions
- In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
- In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.
Nutrition Facts
| Calories | 215 |
| Total Fat | 18 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 0 milligrams |
| Sodium | 172 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 3 grams |
| Protein | 2 grams |
| Sugar | 3 grams |
| Calories | 215 |
| Total Fat | 18 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 0 milligrams |
| Sodium | 172 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 3 grams |
| Protein | 2 grams |
| Sugar | 3 grams |
Reviews
This salad feeds my inner herb obsession. So fresh and bright. All herbs play an important part and are delicious together, with the dressing simply adding. Easy to slice fennel ahead and just leave in a bit of lemon juice so it can be assembled at the last minute. Brought this to a party and there was none left.
My husband is not a big arugula fan – too spicy. But the combination of tastes won him over. I think the tarragon toned down the spice of the arugula and the dressing was perfect.
Made this salad tonight along with Giada’s Angel Hair pasta with goat cheese & sundried tomatoes. Great tasting salad, good dressing to use again. I did not put the tarragon or fennel in though, left those out as per some other reviews.
very delicious
I love all the herbs in this salad; so healthful, so flavorful, so perfect for our hot CA weather. Another great recipe. Thanks Giada
A very refreshing salad … wonderful flavors of all the herbs … although i did add a little extra honey to overcome the tartness of the vinegat
I tried this salad last night and it was far too strong. The basil and fennel simply overpowered in both taste and scent. The dressing, however, was excellent and I will make that part for other salads.
Made the dressing alone and placed with different salad. Yum. the dressing was great!
It was so delicious; all the flavors of the different herbs were perfectly complimented by the tangy dijon dressing. So yummy–can’t wait to make it again.
This salad was a hit at a party I recently had. There were a lot of interesting flavors in it and the flowers made it so pretty. Everyone was very impressed. Thanks, Giada!!