Ingredients

1 large fennel bulb
1/2 red onion
1 bunch arugula
3 tablespoons extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 small piece Parmigiano-Reggiano

Instructions

Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove
the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into
a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and
give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again
to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces
of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.