Arugula and Fennel Salad

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
Directions
  • 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.


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