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
  • PrepN/A |
  • TotalN/A |
  • Serves 4 - 6


    • 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


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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