Fennel & Meyer Lemon Salad

By ltrodrigu

Ingredients

• juice of 1/2 Meyer lemon
• 3 tablespoons extra-virgin olive oil
• salt, to taste
• freshly ground black pepper, to taste
• 1/2 bulb fennel, cored and very thinly sliced
• 1 5-ounce package baby arugula
• 1/2 thinly sliced Meyer lemon
• shaved Parmesan cheese

Details

Adapted from parade.condenast.com

Preparation

Step 1

Whisk Meyer lemon juice and olive oil in a large bowl; season with salt and pepper. Add fennel, baby arugula; and sliced Meyer lemon. Toss, season with salt and pepper, and serve topped with shaved Parmesan cheese.