arugula-fennel_salad
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Table of Contents
Arugula-Fennel Salad
Ingredients
- 1 1/2 oz. extra-virgin olive oil
- 1/4 tsp. salt
- 1/2 tsp. lemon zest
- 1 oz. fresh lemon juice
- 3 cups arugula
- 1 small fennel bulbs, cored and thinly sliced
- 1/4 cup toasted pine nuts
- 15 grape tomatoes, halved
- 1/4 cup freshly grated Parmesan cheese
Procedure
- 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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