Rocket, Fennel and Pine Nut Salad
A fresh salad with bite and lots of taste right through to the lemony dressing. Great with BBQ fish.
Ingredients
Serves: 6
- 1/3 cup (85ml) extra-virgin olive oil
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- a large bunch of rocket (about 6 cups of leaves) roughly chopped
- 2 small fennnel bulbs, cored and thinly sliced
- 1/2 cup toasted pine nuts
- 30 grape or cherry tomatoes, halved (about 1 1/2 punnets)
- 1/2 cup freshly grated or shaved Parmesan
Directions
Preparation:15min ›
Ready in:15min
- Make the dressing by whisking the olive oil, salt, lemon zest and lemon juice together in a small bowl - or by shaking them together in a jar - then set aside.
- Put the rocket into a large salad bowl. Sprinkle the fennel, pine nuts, tomatoes and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
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Reviews and Ratings
Global Ratings:
(30)
Reviews in English (22)
After experiencing (and loving!) a Stilton/fennel salad at a local restaurant - I quickly went and bought 5 fennels- with no idea how to make it. This was a crunchy and rich recipe I'll be adding to the recipe book. I also made a version with romaine lettuce instead of arugula and added a little white balsamic- refreshing!!!! Thanks Chrissiek - 04 Dec 2010 (Review from Allrecipes USA and Canada)
We tried this salad tonight and were not overly impressed. All we could taste was the parmesan, maybe because we bought is pre-grated? It's worth another try but we will definitely leave out the cheese. - 28 Jan 2011 (Review from Allrecipes USA and Canada)
I usually use a mandolin to slice the fennel and a milk frother stick to mix the dressing. Be careful with the dressing as it is very tart and a little goes a long way. This salad is tart and delicious! - 09 Jan 2011 (Review from Allrecipes USA and Canada)
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