More recipes!
LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Ingredients
  • 1 small bulb fennel (about 10 ounces), fronds removed, cored, and thinly sliced with a mandoline or other handheld slicer (about 4 cups)
  • 2 cups packed baby arugula
  • 1/2 cup packed fresh flat-leaf parsley leaves and stems, finely chopped
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3/4 ounce Pecorino Romano cheese, shaved (about 1/4 cup)
Steps
Never loose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!