New This Month

Under 30 Minutes

Fennel, Arugula, and Pine-Nut Salad

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Raymond Hom

Source: Martha Stewart Living, June 2013


  • 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)


  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.

Reviews Add a comment