Go Back
Arugula and Fennel Salad

Arugula and Fennel Salad

Craving a refreshing and vibrant salad? The Arugula and Fennel Salad is loaded with crisp greens and delicate flavors, making it the perfect addition to any meal or a light dish on its own. With its simple preparation and delicious dressing, you’ll want to make this easy weeknight dinner tonight!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 5 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups baby arugula tightly-packed
  • 1 bulb fennel cored and thinly sliced
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice plus additional to taste, if needed
  • kosher salt
  • freshly-cracked black pepper
  • 1 wedge Parmigiano Reggiano or Pecorino Romano

Equipment

  • Chef's Knife
  • Peeler

Method
 

  1. In a large bowl, toss together arugula and fennel. Dress with olive oil and lemon juice, tossing to coat. Season to taste with salt and pepper.
  2. Shave Parmigiano Reggiano or Pecorino Romano over the top of the salad (I use a vegetable peeler), sprinkle with chopped fennel fronds, and serve immediately.

Notes

  • Tip 1: The dressing for this salad is easily customizable to your personal preferences by adjusting the amount of olive oil and lemon juice you use, to taste.