Arugula, Fennel, and Parmesan Salad

Arugula, Fennel, and Parmesan Salad
Photo by Alan Richardson

Ingredients

  • ½ pound arugula
  • 1 small red onion
  • 1 tablespoon fresh lemon juice
  • 1 medium fennel bulb (sometimes called anise)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chicken broth
  • ¼ teaspoon sugar
  • + 1 more ingredients
    • 1 2-oz piece fresh Parmesan

Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or other manual slicer. Whisk together broth, lemon juice, oil, sugar, and salt and pepper to taste in a large bowl. Add fennel, arugula, and onion, then toss together. ...

View full recipe at Epicurious

Comments

Variations on Arugula, Fennel, and Parmesan Salad

  • Arugula, Fennel, and Parmesan Salad
    • 3 tablespoons fresh lemon juice
    • 2 teaspoons sugar
    • 1/2 cup (2 ounces) shaved fresh Parmesan cheese
    • 1 cup thinly sliced red onion
    • +13 other ingredients


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