We’ve eaten this at least once a week for the past few months. Serve it side-by-side with a bowl of soup or make it a meal by adding grilled scallops, shrimp, or tofu.

Thin slices of marinated fennel and cucumbers create a tangy bite which nicely balances the light, spicy arugula.

I’ve made this for a number of friends and have been asked for this recipe countless times. After typing it out to the last person, I realized my email outbox was starting to look like a food blog. It was that moment that I decided to stop putting things off already and get this site up…

Fennel & Arugula Salad

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Jeanine Donofrio

Serves: 2

Ingredients

• 1 medium fennel bulb, shaved thin
• 1 small or ½ large cucumber, peeled and shaved thin
• Juice of ½ lemon, more to taste
• 3 tablespoons extra-virgin olive oil, more to taste
• ¼ cup pine nuts, toasted
• 2-3 large handfuls arugula
• 5 basil leaves, chopped
• Small handful feta cheese, to taste
• Sea salt
• 1 teaspoon agave nectar or honey (optional)
• Pinch red pepper flakes (optional)

Instructions

1. Toss the shaved fennel and cucumber with with the lemon, olive oil, agave nectar (if using), and a pinch of salt and refrigerate for 15-20 minutes.
2. Meanwhile, toast and chop the pine nuts.
3. Put the arugula in a large bowl and toss with the marinated fennel & cucumbers, pouring most of the lemon dressing on top. Taste and adjust salt, olive oil, lemon juice, and agave to your liking.
4. Top with the toasted pine nuts, basil, and feta. A pinch of red pepper flakes is a nice touch here, too.

3.4.3177