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Fennel, Arugula, and Pine-Nut Salad

Fennel, Arugula, and Pine-Nut Salad

Name: Fennel, Arugula, and Pine-Nut Salad
Prep time: 15 min
Total time: 15 min
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)

Rating: 3.32 stars

34 Ratings

Gallery

Raymond Hom

Recipe Summary

prep:

15 mins

total:

15 mins

Servings:

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

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.

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Reviews

34 Ratings

5 star values: 6
4 star values: 8
3 star values: 11
2 star values: 9
1 star values: 0

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Fennel, Arugula, and Pine-Nut Salad

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Fennel, Arugula, and Pine-Nut Salad

Ingredients

Directions

Reviews

All Reviews for Fennel, Arugula, and Pine-Nut Salad