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Recipe courtesy of Kathleen Daelemans

Show: Cooking Thin

Episode: The Hosts Lose the Most, Part 2

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Total:: 20 min
Prep:: 20 min

Yield:: 6 to 8 servings

Level:: Intermediate

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.

My Private Notes

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

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Fennel, Mushroom, and Arugula Salad

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