LibreRecipes

Arugula, Fennel, and Parmesan Salad

Rating

Active time: 15 min Start to finish: 15 min.

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

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.
Serve salad sprinkled with Parmesan.