This is a print preview of "Arugula, Fennel, And Parmesan Salad" recipe.

Arugula, Fennel, And Parmesan Salad Recipe
by Global Cookbook

Arugula, Fennel, And Parmesan Salad
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 1 med fennel bulb
  • 2 Tbsp. chicken broth
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 1/4 tsp sugar Salt to taste Freshly-grnd black pepper to taste
  • 1/2 lb arugula stems removed
  • 1 sm red onion coarsely minced
  • 1 piece fresh Parmesan - (2 ounce)

Directions

  1. Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or possibly other manual slicer.
  2. Whisk together broth, lemon juice, oil, sugar, and salt and pepper, to taste, in a large bowl. Add in fennel, arugula, and onion, then toss together. Thinly shave sufficient Parmesan with a vegetable peeler to measure 1/4 c..
  3. Serve salad sprinkled with Parmesan.
  4. This recipe yields 4 servings.