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Fennel, Arugula, and Pine-Nut Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 15 min
  • $
Gatheredtable
adapted fromMartha Stewart

Ingredients

  • 1 small bulb fennel
  • 2 cups packed baby arugula
  • 1/2 cup packed fresh italian parsley leaves and stems, finely chopped
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon fresh lemon juice, to taste
  • 2 tablespoons extra-virgin olive oil
  • sea salt and freshly ground pepper
  • 1/4 cup parmesan cheese, shaved (about 1/4 cup)

Directions

Prep: 1.Remove fronds from fennel, core, and slice thin with mandolin or vegetable peeler. 2. Shave (with a vegetable peeler) or thinly slice cheese. Make: 1. Combine fennel, arugula, parsley, and pine nuts in a large bowl. 2. Drizzle with lemon juice and oil. 3. Season with salt and pepper; toss. 4. Top with cheese.

Notes

Pine nuts are optional, feel free to use your favorite nuts!

Goes great with these recipes

Eggplant Parmigiana (V)
Sausage-Apple-Sage Risotto
Sauteed Steak Strips with Mushrooms
Linguine with Pesto and Green Beans
Asparagus-Ham Quiche
Baked Eggs

The ultimate meal planner

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