Arugula Fennel Salad

June 15th, 2011 No Comments » Posted in recipes, Spring


  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 6 cups arugula
  • 2 small fennel bulbs, cored and thinly sliced
  • 1/2 cup toasted pine nuts
  • 1/2 cup freshly grated Parmesan cheese


  1. 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, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.