Shaved Fennel and Arugula Salad | with Roast Chicken & Beurre Blanc

Name: Shaved Fennel and Arugula Salad | with Roast Chicken & Beurre Blanc
Ingredients: 2 small fennel bulbs (about the size of a regular orange), plus the fennel fronds; 1 small shallot, diced or sliced; Zest from 1 large lemon (or 2 small), juice reserved (SEE NOTE); 2 tablespoons fresh dill, finely chopped; 2 tablespoons flat leaf parsley, finely chopped; 1 to 2 tablespoons sherry vinegar (SEE NOTE); 1 to 2 tablespoons honey (I used this keto-friendly version); 2 cups fresh baby arugula; 1/4 cup extra virgin olive oil, plus more if needed; 2 to 3 tablespoons parmigiano-reggiano, finely grated (SEE NOTE); Sea salt; black pepper; 1 4 to 5 pound whole chicken, cleaned, butterflied and flattened; Flaky kosher salt; Herbs de provence; Lemon Pepper seasoning; Rotisserie Chicken seasoning; Olive oil; 1 small shallot, finely minced; 2 sticks unsalted butter, cut into 1 tablespoons pats; 2 teaspoons garlic paste, or 2 large cloves garlic, minced; 1/4 cup white wine of choice (I used pinot grigio); 1/4 cup white wine vinegar; 1 teaspoon flat leaf parsley, finely chopped; 1 teaspoon fresh basil, finely chopped; Sea salt, to taste

www.carnaldish.com

A deliciously refreshing low-carb and keto friendly shaved fennel and arugula salad to pair with hot juicy chicken or fish or top sandwiches.

View full recipe on www.carnaldish.com

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Cooking tools:

Mandoline
Chef's knife
Cutting board
Mixing bowl

Ingredients

2 small fennel bulbs (about the size of a regular orange), plus the fennel fronds
1 small shallot, diced or sliced
Zest from 1 large lemon (or 2 small), juice reserved (SEE NOTE)
2 tablespoons fresh dill, finely chopped
2 tablespoons flat leaf parsley, finely chopped
1 to 2 tablespoons sherry vinegar (SEE NOTE)
1 to 2 tablespoons honey (I used this keto-friendly version)
2 cups fresh baby arugula
1/4 cup extra virgin olive oil, plus more if needed
2 to 3 tablespoons parmigiano-reggiano, finely grated (SEE NOTE)
Sea salt
black pepper
1 4 to 5 pound whole chicken, cleaned, butterflied and flattened
Flaky kosher salt
Herbs de provence
Lemon Pepper seasoning
Rotisserie Chicken seasoning
Olive oil
1 small shallot, finely minced
2 sticks unsalted butter, cut into 1 tablespoons pats
2 teaspoons garlic paste, or 2 large cloves garlic, minced
1/4 cup white wine of choice (I used pinot grigio)
1/4 cup white wine vinegar
1 teaspoon flat leaf parsley, finely chopped
1 teaspoon fresh basil, finely chopped
Sea salt, to taste