Recipe courtesy of Gourmet Magazine

Arugula, Fennel, and Parmesan Salad

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


  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.
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