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Arugula, Fennel, and Parmesan Salad
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1 medium fennel bulb
2 tablespoons chicken broth
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon sugar
Salt and freshly ground black pepper
1/2 pound arugula, stems removed
1 small red onion, coarsely chopped
1 (2-ounce) piece fresh Parmesan
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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Other Recipes from this Episode
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