Crisp Fennel-Arugula Salad
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
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 (2.5 ml) Dijon mustard 1/2 tsp (2.5 ml) honey (optional) 1 small garlic clove, finely grated 1/3 cup (80 ml) extra-virgin olive oil 1/4 tsp (1.25 ml) kosher salt, plus more to taste Freshly ground black pepper, to taste Pinch of red pepper flakes (optional)
Show original ingredient measurements
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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
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 (1.25 ml) 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.
Show original 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.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.