Recipe courtesy of Gourmet Magazine

Arugula, Fennel, and Parmesan Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
Save Recipe

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

  1. 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.
  2. Serve salad sprinkled with Parmesan.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Avocado Salad

Okra Salad

Arugula and Pepper Salad

Caesar's Palace Salad

Thai Beef Salad

Bean Sprout Salad

Arugula Salad with Shallot Vinaigrette and Crostini

Emily's Chopped Salad with Tomato Vinaigrette

🤤 More Drool-Worthy Recipes