Fennel, Arugula, and Pine-Nut Salad

Name: Fennel, Arugula, and Pine-Nut Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 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)

Recipe photo courtesy of Raymond Hom

Source: Martha Stewart Living, June 2013

15 mins 15 mins 4

Total Time Prep 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

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.