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Fennel, Arugula, and Pine-Nut Salad

Martha Stewart
  • 15 minutes
  • Serves 4

INGREDIENTS

2 cups

Baby arugula, packed

1

Fennel (about 10 ounces), small bulb

1/2 cup

Flat-leaf parsley, packed fresh leaves and stems

1 tbsp

Lemon juice, fresh

1

Salt and freshly ground pepper, Coarse

2 tbsp

Olive oil, extra-virgin

2 tbsp

Pine nuts, toasted

3/4 oz

Pecorino romano cheese