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Peppery arugula combines with tangy lemon, salty cheese, and sweet toasted pine nuts for a perfectly balanced side salad. Slowly drizzling the olive oil into the lemon juice mixture helps emulsify the dressing. If you add the oil all at once, it’s harder to combine it with the acid, and it ends up looking like the dressing is separated. Serve this salad with grilled chicken or seared steak or top with lemony tuna salad.

Julia Levy
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemon zest,lemon juice, honey, kosher salt, and black pepper in a small bowl. Slowly drizzle in olive oil, whisking constantly, until emulsified. Combine baby arugula and shaved fennel in a large bowl. Toss with dressing, and top with pecorino Romano cheese and toasted pine nuts.

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Nutrition Facts

135 calories; fat 12g; saturated fat 2g; protein 3g; carbohydrates 5g; fiber 1g; sugars 3g; added sugar 1g; sodium 238mg.
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