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Recipes
Citrus Olive Oil Arugula Salad
Citrus Olive Oil Arugula Salad
Citrus Olive Oil Arugula Salad
Recipe for an arugula salad with fennel, pine nuts with a citrus and olive oil vinaigrette by Chef Holly Smith, Cafe Juanita, Seattle
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Serves
4 - 6
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Salads
Arugula
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Ingredients
1
lb
arugula
5
tablespoons
pine nuts, raw, fresh as possible
1
large
bulb of fennel, cleaned and cored
2
tablespoons
lemon zest
Kosher salt, to taste
2
to
3 tablespoons extra virgin olive oil
4
to
5 ounces Parmigiano-Reggiano cheese, shaved
Instructions
Clean and remove stems from arugula. Place in a bowl and add the pine nuts. Shave fennel very thin using a mandoline, shaving directly into the bowl. Toss well to mix.
Add lemon zest and salt and toss well. Drizzle about 2 tablespoons of the olive oil down the side of the bowl while tossing greens through the oil, evenly coating each leaf with a light dressing of oil. Add additional oil if desired. Taste and adjust seasonings, adding additional salt, lemon or oil as desired. Divide dressed greens among 4 salad plates and top with cheese.
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