Ingredients with Measurements:
- 1 large fennel bulb, thinly sliced
- 4 cups arugula
- 1/4 cup shaved Parmesan cheese
- 1/4 cup toasted pine nuts
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced fennel and arugula.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
3. Pour the dressing over the fennel and arugula and toss to coat.
4. Top the salad with shaved Parmesan cheese and toasted pine nuts.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 18g
- Carbohydrates: 9g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- Arugula can be substituted with baby spinach or mixed greens.
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with pecorino Romano or Asiago cheese.
Variations:
- Add sliced apples or pears for a sweet and crunchy addition.
- Add sliced red onions for a tangy flavor.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- To make the salad ahead of time, prepare the fennel and arugula and store them separately in the refrigerator. Dress the salad just before serving.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown and fragrant.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
Garnishes:
- None
Pairings:
- This salad pairs well with grilled chicken, fish, or steak.
Suggested side dishes:
- Serve the salad with a side of crusty bread or roasted vegetables.
Troubleshooting advice:
- If the fennel is too tough, slice it thinly and soak it in ice water for 10-15 minutes before using.
Food safety advice:
- Wash all produce thoroughly before using.
Food history:
- Fennel is a member of the carrot family and has been used in Mediterranean cuisine for centuries.
Flavor profiles:
- This salad has a fresh and crisp flavor with a slight sweetness from the fennel and honey, and a nutty crunch from the pine nuts.
Serving suggestions:
- Serve the salad as a light lunch or as a side dish with dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: N/A
Taste: Crisp, Tangy, Herbal, Refreshing