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Fennel & Arugula Salad


Zest of 1 Meyer lemon
2 tablespoons fresh Meyer lemon juice
2 tablespoons fresh lemon juice
Salt and pepper
½ cup olive oil
2 large fennel bulbs, cores removed
4 cups large arugula leaves
1 ½ cups snap peas, diagonally sliced
½ cup pine nuts, toasted
½ cup grated parmesan cheese


1. Combine the Meyer lemon zest and both lemon juices in a lidded jar and season to taste with salt and pepper. Add the oil, cover, and shake to combine. Chill until ready to serve.
2. Using a mandoline, thinly slice fennel bulbs lengthwise.
3. Toss the fennel, arugula and snap peas together on a large platter. Top with toasted pine nuts and grated parmesan cheese.
4. Drizzle with dressing just before serving.