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Arugula-Fennel Salad

Arugula-Fennel Salad

  • Prep

    15 m
  • Ready In

    15 m
chrissiek

chrissiek

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  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, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
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Reviews

Ana Vav
20

Ana Vav

12/8/2010

After experiencing (and loving!) a Stilton/fennel salad at a local restaurant - I quickly went and bought 5 fennels- with no idea how to make it. This was a crunchy and rich recipe I'll be adding to the recipe book. I also made a version with romaine lettuce instead of arugula and added a little white balsamic- refreshing!!!! Thanks Chrissiek:)

Pferron
14

Pferron

1/28/2011

We tried this salad tonight and were not overly impressed. All we could taste was the parmesan, maybe because we bought is pre-grated? It's worth another try but we will definitely leave out the cheese.

chrissiek
12

chrissiek

1/11/2011

I usually use a mandolin to slice the fennel and a milk frother stick to mix the dressing. Be careful with the dressing as it is very tart and a little goes a long way. This salad is tart and delicious!

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