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Under 30 Minutes

Under 30 Minutes

Fennel, Arugula, and Pine-Nut Salad

  • prep: 15 mins
    total time: 15 mins
  • servings: 4
Photography: Raymond Hom

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Ingredients

  • 1 small bulb fennel (about 10 ounces), fronds removed, cored, and thinly sliced with a mandoline or other handheld slicer (about 4 cups)
  • 2 cups packed baby arugula
  • 1/2 cup packed fresh flat-leaf parsley leaves and stems, finely chopped
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3/4 ounce Pecorino Romano cheese, shaved (about 1/4 cup)

Directions

  1. Step 1

    Combine fennel, arugula, parsley, and pine nuts in a large bowl. Drizzle with lemon juice and oil. Season with salt and pepper; toss. Top with cheese.

Source
Martha Stewart Living, June 2013

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