Arugula-Fennel Salad Recipe - Allrecipes.com
Arugula-Fennel Salad Recipe
  • READY IN 15 mins

Arugula-Fennel Salad

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

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 More Reviews

Most Helpful Positive Review
Dec 08, 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:)

 
Most Helpful Critical Review
Jan 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.

 

16 Ratings

Jan 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!

 
Apr 01, 2011

Delicious and tangy!

 
Jan 19, 2013

A delicious and bright salad! Possibly the best I've tasted in a years time!

 
Apr 11, 2013

This salad was so delicious! I just love the lemon dressing and how well all these ingredients taste together. I took this on three occasions to work for lunch, adding the lemon dressing the night before each time. The arugula and tomatoes soak up all the dressing, and the fennel stays crisp. Don't forget the Parmesan, as it really ties in all of the flavors beautifully. Thanks for a great recipe!

 
Dec 12, 2012

I didn't believe it was go delicious after seeing how simple the recipe is. I omitted the pine nuts and parmesan since I didn't have any available and it was superb! I can't stop eating it. Thank you for the recipe, it's a keeper!!

 
Oct 21, 2012

Amazing salad! I've taken this to two dinner parties and everyone was raving about it and asking for the recipe (and it's hard to wow people with salad!). The fennel and arugula are great together but the real winner is the dressing (such fresh flavor...would be good on any salad). I did make one change...I added 2 tsp of honey because it was a little too tart for my taste. But the flavor was great even without the honey and some may like it really tart.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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