Citrus-Kissed Arugula and Fennel Crunch Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

5 oz (140 g) baby arugula
1 medium fennel bulb, cored and very thinly sliced (reserve fronds)
1 lemon, zested and juiced (about 2 tbsp (30 ml) juice)
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) honey (or maple syrup)
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 / 3 cup (40 g) pine nuts, toasted
1 oz (28 g) Parmesan, shaved into ribbons

Show original ingredient measurements

5 oz / 140 g baby arugula
1 medium fennel bulb, cored and very thinly sliced (reserve fronds)
1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
3 tbsp (45 ml) extra-virgin olive oil
1 tsp honey (or maple syrup)
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 / 3 cup (40 g) pine nuts, toasted
1 oz / 28 g Parmesan, shaved into ribbons

Instructions

1. Toast pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes; cool.
2. In a small bowl, whisk lemon zest, lemon juice, olive oil, honey, salt, and several grinds of black pepper until emulsified.
3. Thinly slice fennel; roughly chop a few tender fronds for garnish.
4. In a large bowl, toss arugula and fennel with the dressing until lightly coated. Fold in half the pine nuts and half the Parmesan.
5. Plate the salad and finish with remaining pine nuts, Parmesan, and fennel fronds. Taste and adjust seasoning with a pinch more salt or pepper. Serve immediately.