Arugula, Fennel, and Parmesan Salad Recipe

Arugula, Fennel, and Parmesan Salad Recipe

  • 1 medium fennel bulb (sometimes called anise)
  • 2 tablespoons chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sugar
  • 1/2 pound arugula, stems removed
  • 1 small red onion, coarsely chopped
  • 1 (2-oz) piece fresh Parmesan
  1. 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. Thinly shave enough Parmesan with a vegetable peeler to measure 1/4 cup.
  2. Serve salad sprinkled with Parmesan.
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