Peppery rocket leaves and slices of sweet fennel bulb are topped with toasted pine nuts and Parmesan, then tossed a tangy lemon dressing.
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 US | 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 US | 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 US | Canada)