Arugula Salad with Fennel

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  • Prep Time

    10 mins

  • Total Time

    10 mins

  • Servings

    4 to 6

  • Calories

    202 kcal

  • Course

    Salad

  • Cuisine

    Italian

Arugula Salad with Fennel

This light arugula salad with crunchy fennel and a light lemon dressing makes is a beautiful, easy lunch or side dish.

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Ingredients

Servings
  • 6 cups baby arugula , tightly-packed
  • 1 bulb fennel , cored and thinly sliced (reserve a tablespoon or two of fennel fronds for sprinkling over salad)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice , plus additional to taste, if needed
  • kosher salt and freshly-cracked black pepper
  • wedge of Parmigiano Reggiano or Pecorino Romano
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Instructions

  1. In a large bowl, toss together arugula and fennel. Dress with olive oil and lemon juice, tossing to coat. Season to taste with salt and pepper.
  2. Shave Parmigiano Reggiano or Pecorino Romano over the top of the salad (I use a vegetable peeler), sprinkle with chopped fennel fronds, and serve immediately.

Notes

  • *The dressing for this salad is easily customizable to your personal preferences by adjusting the amount of olive oil and lemon juice you use, to taste. (In fact, I rarely measure the ingredients when I make it myself, dressing the salad by eye--it's meant to be rustic!)

Nutrition Information

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Calories 202kcal (10%) Carbohydrates 6g (2%) Protein 7g (14%) Fat 17g (26%) Saturated Fat 4g (20%) Cholesterol 10mg (3%) Sodium 266mg (11%) Potassium 366mg (10%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 901IU (18%) Vitamin C 14mg (16%) Calcium 244mg (24%) Iron 1mg (6%)

Nutrition Facts

Serving: 4to 6

Amount Per Serving

Calories 202 kcal

% Daily Value*

Calories 202kcal 10%
Carbohydrates 6g 2%
Protein 7g 14%
Fat 17g 26%
Saturated Fat 4g 20%
Cholesterol 10mg 3%
Sodium 266mg 11%
Potassium 366mg 8%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 901IU 18%
Vitamin C 14mg 16%
Calcium 244mg 24%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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