This salad is very refreshing. The roasted fennel, peppery arugula, tangy balsamic vinegar, and nutty Parmesan cheese all go well together. This salad is great as a side dish or a light lunch, and its bright colors and strong flavors are sure to impress.
Ingredients: 2 bulbs fennel, thinly sliced. 2 tbsp olive oil. 2 tbsp balsamic vinegar. Salt and pepper to taste. 2 cups arugula. 1/4 cup shaved Parmesan cheese. 2 tbsp chopped fresh parsley. 1/4 cup toasted pine nuts.
Instructions: Preheat your oven to 400F 200C. In a large bowl, toss the sliced fennel with olive oil, balsamic vinegar, salt, and pepper until evenly coated. Spread the fennel slices in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the fennel is tender and caramelized, stirring halfway through. Remove the roasted fennel from the oven and let it cool slightly. In a serving bowl, combine the roasted fennel with arugula, shaved Parmesan cheese, chopped parsley, and toasted pine nuts. Toss the salad gently to combine all the ingredients. Serve immediately as a delicious side dish or light lunch option.
Prep Time: 10 minutes
Cook Time: 25 minutes
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