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Recipe Detail Page
Arugula Salad with Grilled Chicken and Fennel
Summer 2003
Graceful flakes of fine Pecorino Romano cheese top this salad of peppery greens. Smoky grilled chicken and slightly sweet fennel add complementary flavours. For quick cold chicken, 2 skinless boneless chicken breasts can be grilled along with the fennel-cool until you can handle them and then shred the chicken.
Makes 6 to 8 servings
1 head fennel
5 tbsp (70 mL) olive oil, divided
2 tbsp (25 mL) white wine vinegar
1 small clove garlic, minced
1/4 tsp (1 mL) salt
Freshly ground black pepper
2 oz (60 g) or larger piece Romano cheese, at room temperature
2 large bunches arugula
2 to 3 cups (500 to 750 mL) shredded or diced,
cold barbecued chicken
1. Preheat barbecue until hot, then turn down to low. Keeping white base of fennel intact, remove upper green fronds and discard. Cut in half lengthwise down through base. Brush or lightly spray with 1 tbsp (15 mL) olive oil. Grill 10 to 15 minutes, turning frequently, or until softened and browned about the edges. Remove from barbecue; cool. Separate like celery from base and thinly slice crosswise; discard base.
2. Whisk remaining olive oil with vinegar, garlic, salt and pepper. Use a vegetable peeler to make numerous flakes of cheese.
3. Remove stems from arugula; discard. Wash leaves in several changes of water as arugula tends to be sandy. Dry; place in a large bowl with fennel slices and shredded chicken. When ready to serve, whisk dressing and pour over greens; toss salad. Divide among serving plates; scatter with Romano flakes.
Makes 6 to 8 servings
