Arugula Fennel And Parmesan Salad Recipes

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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

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

FENNEL, MUSHROOM, AND ARUGULA SALAD



Fennel, Mushroom, and Arugula Salad image

Provided by Food Network

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

2 small fennel bulbs, trimmed, cored, and sliced thin
1/2 pound mushrooms, brushed
2 cups arugula
1/2 pound baby artichokes trimmed and quartered
1 lemon, sliced thin
Extra-virgin olive oil
1/4 cup fresh lemon juice
Coarse salt and pepper
Fresh parmesan curls, to garnish

Steps:

  • In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.

ARUGULA WITH PARMESAN



Arugula with Parmesan image

Provided by Ina Garten

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 6

1/2 pound fresh arugula (3 large bunches)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4-pound chunk very good Parmesan

Steps:

  • If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
  • With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

ARUGULA, FENNEL, AND PARMESAN SALAD



Arugula, Fennel, and Parmesan Salad image

Categories     Salad     Vegetable     No-Cook     Parmesan     Fennel     Arugula     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 medium fennel bulb (sometimes called anise)
2 tablespoons chicken broth
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon sugar
1/2 pound arugula, stems removed
1 small red onion, coarsely chopped
1 (2-oz) piece fresh Parmesan

Steps:

  • Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or other manual slicer. Whisk together broth, lemon juice, oil, sugar, and salt and pepper to taste in a large bowl. Add fennel, arugula, and onion, then toss together. Thinly shave enough Parmesan with a vegetable peeler to measure 1/4 cup.
  • Serve salad sprinkled with Parmesan.

SHAVED FENNEL AND ARUGULA SALAD



Shaved Fennel and Arugula Salad image

Provided by Becky Kelso

Yield Makes 8 servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1/2 cup extra-virgin olive oil
Fine sea salt
1 5-ounce package arugula
1 fresh fennel bulb, trimmed, halved, sliced paper-thin
1/3 cup oil-cured black olives, halved, pitted
2 cups Parmesan cheese shavings

Steps:

  • Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
  • Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.

ARUGULA SALAD WITH FENNEL, PEAR, & SHAVED PARMESAN RECIPE - (3.8/5)



Arugula Salad with Fennel, Pear, & Shaved Parmesan Recipe - (3.8/5) image

Provided by Trix

Number Of Ingredients 8

3 cups arugula
1 fennel bulb, thinly sliced (fronds may be saved for salad garnish)
2 medium pears or 1 large pear, sliced length-wise
1/2 cup Parmesan cheese, shaved
Juice from 1 lemon
3 tablespoons olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt

Steps:

  • Note: Spinach can be used in place of arugula, and walnuts or pecans may be included for added richness and crunch. To make dressing, whisk together lemon juice, olive oil, mustard, and salt. Combine arugula, fennel, and pear slices in a large bowl. Add dressing and lightly toss. Top with shaved Parmesan and garnish with fennel fronds.

ARUGULA SALAD WITH FENNEL AND PINE NUTS



Arugula Salad With Fennel and Pine Nuts image

Make and share this Arugula Salad With Fennel and Pine Nuts recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups baby arugula
2 small fennel bulbs, thinly sliced
1 red bell pepper, halved, thinly sliced
3/4 cup toasted pine nuts
2 tablespoons lemon juice
1 teaspoon finely-grated lemon zest
2 garlic cloves, minced
1/2 cup olive oil
1/2 teaspoon fresh ground black pepper
1/3 cup grated parmesan cheese

Steps:

  • In a large salad bowl, combine arugula, fennel, red pepper and pinenuts.
  • In a small bowl, whisk remaining ingredients until well blended. Pour over salad and toss well.

Nutrition Facts : Calories 492.8, Fat 47.1, SaturatedFat 6.4, Cholesterol 7.3, Sodium 186.9, Carbohydrate 14.9, Fiber 5.1, Sugar 2.7, Protein 8.7

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