A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Arugula-Fennel Salad

olive oil

salt

lemon zest

lemon juice

arugula

fennel bulbs,

pine nuts

grape tomatoes, halved

Parmesan cheese

Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.


After experiencing (and loving!) a Stilton/fennel salad at a local restaurant - I quickly went and bought 5 fennels- with no idea how to make it. This was a crunchy and rich recipe I'll be adding to the recipe book. I also made a version with romaine lettuce instead of arugula and added a little white balsamic- refreshing!!!! Thanks Chrissiek:)

We tried this salad tonight and were not overly impressed. All we could taste was the parmesan maybe because we bought is pre-grated? It's worth another try but we will definitely leave out the cheese.

I usually use a mandolin to slice the fennel and a milk frother stick to mix the dressing. Be careful with the dressing as it is very tart and a little goes a long way. This salad is tart and delicious!

Amazing salad! I've taken this to two dinner parties and everyone was raving about it and asking for the recipe (and it's hard to wow people with salad!). The fennel and arugula are great together but the real winner is the dressing (such fresh flavor...would be good on any salad). I did make one change...I added 2 tsp of honey because it was a little too tart for my taste. But the flavor was great even without the honey and some may like it really tart.

This is amazing! I had some fennel from my CSA which I was looking to use as well as some arugula. Normally this is nothing I would have made but let me tell you..... it was really terrific! Even my kids liked it! I didn't change a thing and it was perfect! It's important to use freshly squeezed lemon juice and freshly grated parmesan and also to toast the pine nuts. It combines to be a wonderful salad!

This salad was so delicious! I just love the lemon dressing and how well all these ingredients taste together. I took this on three occasions to work for lunch adding the lemon dressing the night before each time. The arugula and tomatoes soak up all the dressing and the fennel stays crisp. Don't forget the Parmesan as it really ties in all of the flavors beautifully. Thanks for a great recipe!

I have been looking for ways to use arugula and this is a nice basic start. I would add some other flavors but not sure what maybe orange segments or something. The lemon dressing pairs very nicely with the bitter arugula. Will be eating this more often

arugula-fennel salad

Prep Time: 15 minutes

Total: 15 minutes

Servings: 6

Cost: $4.52 /serving

Author : chrissiek

Ingredients

Instructions

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