Shared by Anna Gershenson
![Arugula salad with shaved fennel in black and white striped bowl.](https://images.prismic.io/jewishfoodsociety/fcfa585c-ccb9-4a22-bb60-a76775b04ba5_Arugula_Fennel_Salad_386.jpg?auto=compress,format&rect=99,0,6361,4373&w=1600&h=1100)
This bright and zingy arugula salad from Anna Gershenson offers a fresh note to a menu of Rosh Hashanah recipes like braised tongue with raisins, chicken with prunes and olives, and teiglach for dessert. For a vegetarian menu, follow Anna’s lead and add ½ cup of crumbled feta on top.
This recipe was shared by Anna Gershenson. Read more about her family in “The Rosh Hashanah When Anna Gershenson Became the Family Matriarch” and try her recipes for sweet-and-sour tongue, jam crumble bars, and braised chicken with onions olives and prunes.
Make the dressing: Combine the first 5 ingredients and let sit for about 10 minutes. Gradually whisk in olive oil and then set aside.
Make the salad: In a large bowl, toss together all of the ingredients until well combined.