Arugula Salad With Radish, Fennel and Mustard

By David Tanis

Published Feb. 5, 2025

Arugula Salad With Radish, Fennel and Mustard
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
25 minutes
Cook Time
10 minutes
Rating
5(47)
Comments
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This zesty arugula salad is a bold beginning to a meal. Use a sharp knife or mandoline to cut the watermelon radish and fennel bulb so they’re just shy of paper thin. When dressing the salad, try to bring some of those bright, colorful slices to the top for an especially attractive result.

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Ingredients

Yield:4 to 6 servings

    For the Dressing

    • 1shallot, finely diced
    • Salt and black pepper
    • 2tablespoons lemon juice
    • ½teaspoon lemon zest
    • 1teaspoon red wine vinegar
    • 1tablespoon whole-grain mustard
    • 2teaspoons strong Dijon mustard
    • 3½tablespoons extra-virgin olive oil

    For the Salad

    • 1small fennel bulb, trimmed and very thinly sliced
    • 1small watermelon radish, peeled, very thinly sliced
    • 5ounces sturdy or wild arugula
    • 3large eggs, boiled 7 minutes, chilled and shelled (optional)
    • 6small red radishes, trimmed and very thinly sliced
    • 1(1-inch) chunk of peeled horseradish, for grating (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

134 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 5 grams protein; 263 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: Put the shallot in a small bowl or small jar with a lid, and season to taste with salt and pepper. Add lemon juice, zest and vinegar, and let sit for 5 minutes. Add mustards and stir to dissolve. Add olive oil, and whisk (or cover and shake if making in the small jar).

  2. Step 2

    Prepare the salad: Put sliced fennel and watermelon radish in a salad bowl or on a large platter. Season with salt and pepper to taste, then dress lightly with 2 to 3 tablespoons of the dressing. Add arugula and toss well, keeping some of the slices on top. Add more dressing to taste, but don’t overdress. Add a pinch of salt and toss again.

  3. Step 3

    If using the eggs, cut them in half, give them a speck of salt and arrange over the salad. Garnish with red radishes and grate a little horseradish over the salad, if desired.

Ratings

5 out of 5
47 user ratings
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Comments

Paulette

I have enjoyed cooking for years, but there is one direction that frustrates me. One shallot.. Shallots come in many sizes from gargantuan to very small french shallots. Can you please direct with ..one medium shallot ,one large shallot etc. Please .

Hanne

Even better: Weight.

JK

For a bigger meal, cook spelt or barley and add to salad. Also paired this with the slow cooked salmon recipe

Hobart

The shallot should be 150 grams and should be hydroponically grown with pure artesian mineral water and imported French soil, otherwise the dressing wont turn out.

Steve

@Hobart I’m curious, what would one do with the imported French soil?

Kate

This is a lovely salad and a great companion to the shrimp dish it was listed with in the paper. I didn't have fresh horseradish for grating at the end so I added a teaspoon of prepared horseradish to the dressing. The dressing was delicious, seemed like the right place to use a shallot on the smaller side and I was happy with that choice.

CCC

Could this use a small bit of honey or something? The ingredients sound delicious, but as is, quiet tart/acidic? The eggs neutralize it some… I don’t know…

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