Ingredients
Units
Scale
Salad:
- 3 cups baby arugula
- 1 1/2 cups thinly shaved fennel bulb
- 1 1/2 cups thinly sliced celery
- 1 red pear, cored and sliced
- 1/2 cup toasted walnuts
- 1/2 cup raisins
- Fennel fronds for garnishing
Dressing:
- 2/3 cup shredded Parmesan or Asiago cheese
- 1/2 cup olive oil
- 4 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Assemble the salad by tossing the arugula, fennel, and celery together in a large bowl. Tip the mixed salad onto a serving platter or individual serving plates.
- Arrange the pear slices over the greens. Distribute the walnuts and raisins over everything. Throw on a few fennel fronds to make it pretty.
- Make the dressing by adding the cheese, olive oil, lemon juice, lemon zest, salt, and pepper to a blender or food processor. Pulse until emulsified and combined. The dressing is not perfectly smooth but has some texture to it. Drizzle the dressing over the salad and serve.