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Citrus olive oil laced arugula salad

Recipe by:Holly Smith


  • 1 lb. arugula
  • 5 tbsp. pine nuts, raw, as fresh as possible
  • 1 large bulb of fennel, cleaned and cored
  • 2 tbsp. lemon zest
  • Kosher salt, to taste
  • 2 to 3 tbsp. extra virgin olive oil
  • 4 to 5 oz. Parmigiano-Reggiano cheese, shaved


Clean and remove stems from arugula. Place in a bowl and add pine nuts. Shave fennel very thin using a mandoline, shaving directly into the bowl. Toss well to mix. Add lemon zest and salt and toss well. Drizzle about 2 tbsp. of the olive oil down one side of bowl while tossing greens through the oil, evenly coating each leaf with a light dressing of oil. Add additional oil, if desired. Taste and adjust seasonings, adding additional salt, lemon or oil as desired. Plate dressed greens and top with cheese.

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