Rocket and fennel salad

    15 min

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

    4 people made this

    Serves: 6 

    • 80ml extra-virgin olive oil
    • 1/2 teaspoon salt
    • 1 teaspoon lemon zest
    • 60ml fresh lemon juice
    • 120g rocket leaves
    • 2 small fennel bulbs, cored and thinly sliced
    • 75g toasted pine nuts
    • 30 cherry tomatoes, halved
    • 40g freshly grated Parmesan cheese

    Prep:15min  ›  Ready in:15min 

    1. Make the dressing by whisking the olive oil, salt, lemon zest and lemon juice together in a small bowl; set aside.
    2. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes and Parmesan cheese over the top. Toss with the lemon dressing immediately before serving.

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    Reviews in English (24)


    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)