Arugula and Fennel Salad

2017-07-28
  • Yield : 4 servings
  • Prep Time : 15m
  • Ready In : 15m
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Nutritional Info

This information is per serving.

  • Calories

    138 calorie
  • Fat

    11.5 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    2 milligrams
  • Sodium

    200 milligrams
  • Carbohydrate

    8 grams
  • Fiber

    2.5 grams
  • Protein

    3 grams
  • Sugar

    2 grams

Ingredients

  • 1 large fennel bulb
  • 1/2 red onion
  • 1 bunch arugula
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 1 small piece Parmigiano-Reggiano

Method

Step 1

Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

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