Arugula, Fennel, and Parmesan Salad

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
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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