Recipe courtesy of Kathleen Daelemans
Show: Cooking Thin
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Filet Mignon with Rosemary and Mushroom Gravy

Recipe courtesy of Giada De Laurentiis

Pan-Roasted Chicken with Mushrooms and Rosemary

Recipe courtesy of Tyler Florence

Broccoli Salad

Recipe courtesy of The Neelys

Wild Rice Salad

Recipe courtesy of Ina Garten

Salad Bar Salad with Creamy Italian Dressing

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.