Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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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