- 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
- 30 grape tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- 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.
10/14/2019
recipepes.com
arugula-fennel salad, recipe
PT15M
PT1H
5
455 calories
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