Salad: Italy – Insalata di rucola, finocchio e limone

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 4 min

Total 20 min

Ingredients

- 4 cups (115 g) arugula, lightly packed
- 1 large fennel bulb, approx. 8 oz (225 g), trimmed, core removed and thinly sliced
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (2 g) finely grated lemon zest
- 1/2 tsp (2.5 ml) Dijon mustard
- 1 tsp (5 ml) honey or maple syrup (optional)
- 1/4 cup (30 g) toasted pine nuts
- 2 oz (56 g) Parmigiano-Reggiano, shaved
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fennel fronds, for garnish

Instructions

1. Toast the pine nuts: heat a small dry skillet over medium heat, add pine nuts and toast, stirring often, until golden and fragrant, 3–4 minutes; transfer to a plate to cool.
2. Make the vinaigrette: in a small bowl whisk together lemon juice, lemon zest, Dijon mustard, honey (if using), and a pinch of salt; slowly whisk in the olive oil until emulsified; taste and adjust salt and pepper.
3. Prepare the fennel: using a sharp knife or mandoline, thinly slice the fennel bulb and separate any tender inner slices from thicker outer ones; reserve fronds for garnish.
4. Assemble the salad: place arugula in a large bowl, add the sliced fennel and toasted pine nuts; drizzle about two-thirds of the vinaigrette over the greens and gently toss to coat, adding more vinaigrette as needed to taste.
5. Finish and serve: scatter shaved Parmigiano-Reggiano over the salad, season with additional salt and freshly ground black pepper if desired, garnish with fennel fronds, and serve immediately.