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Arugula Salade Composee

Arugula Salade Composee Recipe

  • 12 thin asparagus spears, peeled if they are woody at the base
  • Kosher salt
  • 1 to 1¼ cups haricots verts or slender green beans
  • 2 bunches of arugula (about 4 cups of leaves with 1 inch of stem)
  • 1 large bulb fennel, with any discolored outer pieces removed, cored and very thinly sliced
  • ¼ medium head red cabbage, cored and very thinly sliced
  • 3 tablespoons blanched and julienne Lemon Confit or 2 tablespoons julienne fresh lemon zest
  • ½ cup Lemon Vinaigrette (below)
  • 4 ounces pecorino romano or Parmesan cheese, very thinly sliced
  • Coarsely ground black pepper
  • 1/4 teaspoon kosher salt, plus extra, if needed
  • Juice of 4 medium lemons (about 1 cup)
  • ½ cup olive oil, plus extra, if needed
  • Freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 281kcal (14%)
Total Fat 24g (36%)
Saturated Fat 6g (29%)
Cholesterol 17mg (6%)
Total Carbohydrate 11g
Dietary Fiber 3g
Sugars 3g
Protein 9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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