Best Lemon Fennel And Rocket Arugula Salad Recipes

WILD ROCKET (ARUGULA) AND PARMESAN SALAD

Wild Rocket (Arugula) and Parmesan Salad image

Quick, easy, healthy, looks like the salad dishes you'd find in an upscale restaurant. You can serve it as a salad before the meal or on the plate with the meal.

Provided by HDN

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 (5 ounce) packages arugula
¼ cup roughly chopped cilantro
1 teaspoon fresh lemon juice
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon red pepper flakes
1 pinch ground black pepper
¼ cup shaved Parmesan cheese

Steps:

Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad again. If desired, add more lemon juice, olive oil, balsamic vinegar, red pepper flakes, and black pepper to taste.
Sprinkle salad with Parmesan cheese shavings and toss again to serve.

Nutrition Facts : Calories 53.6 calories, Carbohydrate 3.7 g, Cholesterol 3.6 mg, Fat 3.2 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 105.7 mg, Sugar 1.8 g

FRESH FENNEL AND ARUGULA WITH MEYER LEMON DRESSING

Fresh Fennel and Arugula With Meyer Lemon Dressing image

I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons-a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can't find them, use regular lemon juice and replace a third of it with fresh orange juice.

Provided by Art Smith

Categories HarperCollins Salad Dinner Fennel Arugula Orange Lemon Juice Winter Quick and Healthy

Yield Serves 4

Number Of Ingredients 8

Ingredients

For the dressing:
6 tablespoons extra-virgin olive oil
3 tablespoons Meyer lemon juice
Salt and freshly ground black pepper
For the salad:
2 medium fennel bulbs
2 oranges, peeled and separated into segments
4 cups baby arugula leaves

Steps:

To prepare the dressing: Place the olive oil and lemon juice in a small glass jar with a lid and season with salt and pepper. Secure the lid and shake until thoroughly combined. Refrigerate until ready to use.
To prepare the salad: Remove the green, feathery stalks from the fennel bulb, thinly slice the white part of the fennel bulb on a Japanese mandolin or with a knife. The thinner you cut the fennel the better. Place the sliced fennel in a medium mixing bowl and toss with 2 tablespoons of the prepared dressing. Let sit for 30 minutes (this will soften the fennel slices a bit). Add the orange segments to the bowl and toss gently.
Place the arugula in a medium mixing bowl and toss with remaining dressing.
Divide the arugula among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper.

ARUGULA-FENNEL SALAD

Arugula-Fennel Salad image

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Provided by chrissiek

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Steps:

Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g

LEMON, FENNEL, AND ROCKET (ARUGULA) SALAD

Lemon, Fennel, and Rocket (Arugula) Salad image

Make and share this Lemon, Fennel, and Rocket (Arugula) Salad recipe from Food.com.

Provided by Annisette

Categories Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lemons, peeled, all pith removed
2 oranges, peeled, all pith removed
1 large fennel bulbs or 2 small baby fennel
6 1/2 ounces rocket (arugula)
3 1/2 ounces pecans, chopped
1/2 cup stuffed green olive, halved lengthwise
1 tablespoon sesame oil
1 tablespoon sesame seeds
1/4 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon French mustard
salt, to taste
fresh ground black pepper

Steps:

Cut the lemons and oranges into thin slices, removing any seeds.
Thinly slice the fennel.
Wash and dry the rocket leaves and tear them into small pieces.
Chill all ingredients while making the Toasted Sesame Dressing: heat the sesame oil in a small pan over medium heat. Add the sesame seeds and cook, stirring constantly until lightly golden. Remove from heat and cool. Pour mixture into a small container. Whisk in the white wine vinegar and mustard, and season with salt and black pepper.
Combine the fruit, fennel, rocket, pecans, and olives in a shallow serving bowl. Drizzle with the dressing.