Crisp Fennel Summer Salad with Arugula, Pear & Oolio

Step 1: Slice it all super thin.
Start by slicing the fennel bulb as thinly as you can — think paper-thin for that crisp, elegant crunch. A mandoline is your best friend here, but a sharp knife works too. Don’t toss the fronds (those green feathery tops) — we’ll use them later. Then slice your pear into thin matchsticks or elegant slivers. Keep the textures delicate — that’s part of the charm.

Step 2: Build the base.
In a big mixing bowl, toss in a couple big handfuls of arugula. It brings that peppery bite that balances the sweetness of the pear and the brightness of the fennel. Layer in the fennel slices and pear so it all looks generous, effortless, and fresh. Think loose and leafy — this isn’t a chopped salad.

Step 3: Dress it up.
Squeeze the juice of half a lemon right over the top, catching any seeds. Then pour in the Oolio — go slow and let it coat everything naturally. This is where the flavor magic happens. Season with flaky sea salt and a few generous twists of fresh cracked pepper. Toss it gently with your hands or tongs until it’s just barely coated — you want it light, not soggy.

Step 4: Shave that parm.
Use a vegetable peeler or grater to add delicate ribbons of parmesan over the top. Let them melt into the salad just slightly. Then grab those fennel fronds and tear or chop a few to sprinkle over everything. They add this fresh, herbal brightness that makes it feel extra summery.

Step 5: Taste + adjust.
Give it a taste. Does it need a little more acid? A splash more Oolio? Trust your gut — the salad should taste crisp, light, and balanced with just enough richness from the olive oil and parmesan to feel special.