FENNEL, ARUGULA, AND PINE-NUT SALAD

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Fennel, Arugula, and Pine-Nut Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8

1 small bulb fennel (about 10 ounces), fronds removed, cored, and thinly sliced with a mandoline or other handheld slicer (about 4 cups)
2 cups packed baby arugula
1/2 cup packed fresh flat-leaf parsley leaves and stems, finely chopped
2 tablespoons pine nuts, toasted
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3/4 ounce Pecorino Romano cheese, shaved (about 1/4 cup)

Steps:

  • Combine fennel, arugula, parsley, and pine nuts in a large bowl. Drizzle with lemon juice and oil. Season with salt and pepper; toss. Top with cheese.

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