Arugula, Fennel, Pine Nut & Parm Salad

My go-to lunch when I’m working at home is a salad of some sort where I throw together whatever I’ve got in the fridge. On this particular day last week, I grabbed the ingredients shown above…arugula, fennel, pine nuts, Parm, dill, olive oil and lemon. I toasted the pine nuts and then chopped away and the end result was fantastic and what is now one of my top favorite salads. Plus, it took no more than 10 minutes to prepare.

Note: I store all of my leftovers, nuts, seeds, dry ingredients (flour, sugar, baking soda), etc. in Weck storage containers, as you’ll see I’ve done with the pine nuts above. They keep my fridge, pantry and cabinets in much better order than using random packages and jars. Plus, glass is always a far better option than plastic.

Serves 2

Ingredients

• Half a container of arugula (about 3 ounces)

• Half of a large fennel bulb

• 1/4 cup toasted pine nuts

• 1 tablespoon chopped fresh dill

• 1/4 cup freshly grated Parmesan cheese

• 3 tablespoons extra virgin olive oil

• 1 tablespoon freshly squeezed lemon juice, plus a little bit of lemon zest

• Salt & freshly ground pepper to taste

Preparation

1. Whisk together olive oil, lemon juice and zest in small bowl and set aside.

2. Add arugula to salad bowl.

3. Cut fennel bulb in half. Remove core, cut into slices, then dice.

4. Chop toasted pine nuts.

5. Add fennel, pine nuts, Parmesan and dill to arugula in bowl. Add dressing and toss well.

6. Add salt and pepper to taste and serve.