Califonia Bountiful
Home | Contact Us
Side Dish

Citrus olive oil laced arugula salad

Holly Smith

Print Recipe

To print this recipe, choose a print size:



1 lb. arugula
5 tbsp. pine nuts, raw, as fresh as possible
1 large bulb of fennel, cleaned and cored
2 tbsp. lemon zest
Kosher salt, to taste
2 to 3 tbsp. extra virgin olive oil
4 to 5 oz. Parmigiano-Reggiano cheese, shaved


Clean and remove stems from arugula. Place in a bowl and add 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 tbsp. of the olive oil down one side of 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. Plate dressed greens and top with cheese.

Follow us on: Facebook Twitter YouTube Pinterest Pinterest