Recipe courtesy of Kathleen Daelemans

Fennel, Mushroom, and Arugula Salad

Name: Fennel, Mushroom, and Arugula Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Ingredients: 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

Getting reviews...

Level: Intermediate
Total: 20 min

Prep: 20 min

Yield: 6 to 8 servings

Save Recipe

Ingredients

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

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.