Crisp Fennel-Arugula 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 4 min

Total 20 min

Ingredients

1 large fennel bulb, cored and very thinly sliced (about 2 cups / 130 g)
4 cups (120 g) baby arugula
1/4 cup (20 g) shaved Parmesan
1/4 cup (30 g) pine nuts
Finely chopped fennel fronds, for garnish (optional)
Zest of 1/2 lemon
2 tbsp (30 ml) freshly squeezed lemon juice
1/2 tsp Dijon mustard
1/2 tsp honey (optional)
1 small garlic clove, finely grated
1/3 cup (80 ml) extra-virgin olive oil
1/4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)

Instructions

1. Place a small 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. In a bowl, whisk together lemon juice, Dijon, honey, grated garlic, and finely grated Parmesan. Slowly whisk in olive oil until emulsified. Season with 1/4 teaspoon kosher salt, black pepper, and red pepper flakes if using.
3. Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave fennel very thinly. Add fennel, arugula, and lemon zest to a large bowl.
4. Drizzle about half the vinaigrette over the salad and toss gently to coat. Add more dressing to taste.
5. Top with shaved Parmesan, toasted pine nuts, and chopped fennel fronds. Taste and adjust seasoning with salt and pepper. Serve immediately.