Arugula, Fennel, and Parmesan Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 15 min Start to finish: 15 min. 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 |
Directions:
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.
3. Each serving about 79 calories and 4 grams fat. Nutritional analysis provided by Self
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