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Arugula, fennel and Parmesan salad

June 7, 2014

Two years ago, I made a post on a sweet and savory arugula, fennel and apricot salad. Since I like to eat produce with the seasons, I wanted to try something with fennel before the bulbs became too tough and less sweet at the end of spring.

Hence the shaved fennel salad. I chose arugula to pair with the fennel again, as the harsh, peppery flavor of the arugula pairs extremely nicely with the strong licorice taste of the fennel. Instead of adding something sweet as last time, I used lemon juice and scattered pine nuts throughout the salad for contrast, along with some Parmesan for some sharp flavor. With some mild-tasting olive oil to marry all the flavors, everything tasted great in this savory version of the fennel-arugula salad.


The fennel bulb I used was approximately 1/3 of a pound. I like to also add the fronds to the salad to give it extra peppery flavor and Vitamin K.

As for the amount of olive oil, I tend to add a Tbsp or two until the salad is just coated enough. The cheese brings some flavor of fat to the dish, so I try not to go too crazy with the olive oil, no matter how tasty it is or how good it is for health.

6 oz arugula leaves
1 fennel bulb
2 Tbsp lemon juice
extra virgin olive oil and pepper to taste
2 Tbsp pine nuts
2 oz Parmesan cheese

(1) Cut off fennel fronds from the fennel, and slice the bulb thinly using a mandolin or knife. Chop a tablespoon or two of fronds and combine with the sliced fennel into a salad bowl.
(2) Add the arugula to the fennel. Add the lemon juice along with the olive oil and pepper to taste.
(3) Add pine nuts. Toss and serve immediately to prevent the salad from wilting. Top with Parmesan.

Bon Appetit!

Dai Dai


From → Recipes

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