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Artichoke, Fennel and Arugula Salad

Updated Nov. 2, 2012 1:24 p.m. ET

SPIKY ARUGULA leaves, fleshy artichoke hearts, white crescents of fennel and curls of shaved Parmesan form a graceful composition that bears all the hallmarks of a classically constructed French salad. A cross between a simple green salad and a salade composée—the term reserved for a salad with enough hearty, non-lettuce elements to function as a main course—this recipe makes a light meal when bolstered with bread and cheese. Or it can be a side dish for anything from a simple omelet to a steak.

The final of four Slow...

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