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Arugula Salad with Fennel and Pine Nuts

Serves 6
Time 10 min
For a sweet touch, substitute candied pecans or walnuts for the pine nuts in this salad.
Ingredients
  • 6 cups baby arugula
  • 2 small fennel bulbs, thinly sliced thinly sliced
  • 1 red bell pepper thinly sliced
  • 1/2 cup toasted pine nuts
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon ground black pepper
  • 1 ounce Parmigiano Reggiano
Method

In a large salad bowl, combine arugula, fennel, red pepper and pine nuts. In a small bowl, whisk together lemon juice, zest, garlic, olive oil and pepper. Drizzle over salad and toss well. Shave Parmigiano Reggiano over top and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 6 cups baby arugula
  • 2 small fennel bulbs, thinly sliced thinly sliced
  • 1 red bell pepper thinly sliced
  • 1/2 cup toasted pine nuts
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon ground black pepper
  • 1 ounce Parmigiano Reggiano