Recipe courtesy of Kathleen Daelemans

Fennel, Mushroom, and Arugula Salad

  • Level: Intermediate
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 to 8 servings
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2 small fennel bulbs, trimmed, cored, and sliced thin

1/2 pound mushrooms, brushed

2 cups arugula

1/2 pound baby artichokes trimmed and quartered

1 lemon, sliced thin

Extra-virgin olive oil

1/4 cup fresh lemon juice

Coarse salt and pepper

Fresh parmesan curls, to garnish


  1. 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.
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Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Fennel, Mushroom, and Arugula Salad