Arugula, Fennel, and Parmesan SaladAlan Richardson
Active time: 15 min Start to finish: 15 min.
Recipe information
Yield
Makes 4 servings
Ingredients
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
Preparation
Step 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.
Step 2
Serve salad sprinkled with Parmesan.
Nutrition Per Serving
Each serving about 79 calories and 4 grams fat.
#### Nutritional analysis provided by Self
