How to Make Bistro Salad || Amazing Brunch Salad Recipe || Best French Style Salad Recipe

Start with a bed of arugula, which is peppery and flavorful.

Prepare fennel by cutting the bulb in half and removing the root. Use a microplane mandolin to slice it thinly, reserving the rest for another use.

Cut the bottom off radishes and slice them thinly for color and crunch.

Wash and tear mint leaves, leaving them in larger pieces to prevent bruising.

Add a handful of pickled onions for crunch and color.

Peel and slice clementines into quarter-inch pieces, checking for seeds.

Crumble blue cheese into the salad, saving some for garnish.

Juice one lemon and one orange into a bowl for the dressing.

Add a teaspoon of cumin to the juice and whisk in a couple tablespoons of olive oil, along with salt and pepper to taste.

Taste the dressing and adjust with more lemon juice if necessary.

Dress the salad just before serving to prevent wilting, as arugula wilts faster than romaine.

Toss the salad to combine all flavors and textures, then plate and serve immediately.

Equipment Needed

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Allergens