Arugula and Fennel Salad Serves 4

5 oz Arugula

1 small Fennel bulb, cored and thinly sliced

2 tbsp extra virgin olive oil

1 tsp lemon zest

2 tbsp freshly squeezed lemon juice

¼ tsp salt

freshly ground black pepper, to taste

Freshly shaved Parmesan cheese


In a large bowl, combine the arugula and fennel and toss.


In a small bowl combine the olive oil, lemon zest, lemon juice, salt and pepper. Whisk briskly until the dressing is smooth and creamy.


Pour the dressing over the salad and toss.


Garnish the salad with shaved Parmesan before serving.

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