Recipes

Fennel Salad with Parmigiano Reggiano and Hazelnuts

Cook Time

10 min prep

Total Time

30 min

Servings

4

Fennel Salad with Parmigiano Reggiano and Hazelnuts

This is a simple salad to serve as a bed for a protein or as a side for a soup or along main dish. Great flavor and adds to the protein and fiber count of your meal. Served here with a wonderful butternut squash with sage and apple soup (also in my recipes).

Fennel Salad with Parmigiano Reggiano and Hazelnuts

This is a simple salad to serve as a bed for a protein or as a side for a soup or along main dish. Great flavor and adds to the protein and fiber count of your meal. Served here with a wonderful butternut squash with sage and apple soup (also in my recipes).

Servings

4

Total Time

30 min

Ingredients:

  1-5 oz container arugula.

  1 fennel (thinly shaved).

  1/3 cup freshly grated parmigiano reggiano + more for shaving over the salad.

  2 large lemons.

  1/3 cup + 2 tosp olive oil.

  1.5 tbsp honey.

  1.5 tsp dijon mustard 

 salt to taste


Directions:

Add the grated parmigiano to a bowl with the zest of 1 lemon, the juice of 2 lemons, honey, dijon, salt and olive oil.

Whisk really well. Let it sit for 15-20 min.

   Thinly shave the fennel and squeeze a bit of lemon so doesn't turn.

   Add the arugula and fennel to a bowl. Massage dressing in, as much or as little as you want.

   Shave more parmigiano on top


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