ARUGULA, FENNEL, AND PARMESAN SALAD

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Arugula, Fennel, and Parmesan Salad image

Categories     Salad     Vegetable     No-Cook     Parmesan     Fennel     Arugula     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 medium fennel bulb (sometimes called anise)
2 tablespoons chicken broth
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon sugar
1/2 pound arugula, stems removed
1 small red onion, coarsely chopped
1 (2-oz) piece fresh Parmesan

Steps:

  • Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or other manual slicer. Whisk together broth, lemon juice, oil, sugar, and salt and pepper to taste in a large bowl. Add fennel, arugula, and onion, then toss together. Thinly shave enough Parmesan with a vegetable peeler to measure 1/4 cup.
  • Serve salad sprinkled with Parmesan.

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