Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Pasta for Five
Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Fennel-Arugula Salad

Recipe courtesy of Food Network Kitchen

Arugula, Avocado, and Fennel Salad

Recipe courtesy of Ingrid Hoffmann

Fennel, Mushroom, and Arugula Salad

Recipe courtesy of Kathleen Daelemans

Arugula, Fennel, and Parmesan Salad

Recipe courtesy of Gourmet Magazine

Arugula, Avocado and Fennel Salad

Recipe courtesy of Ingrid Hoffmann

Fennel, Arugula and Strawberry Salad

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories