Arugula and Fennel Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 138 calorie
- Total Fat
- 11.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 2 milligrams
- Sodium
- 200 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 3 grams
- Sugar
- 2 grams
- Total: 15 min
- Prep: 15 min
Ingredients
1 large fennel bulb
1/2 red onion
1 bunch arugula
3 tablespoons extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 small piece Parmigiano-Reggiano
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.