- 4
0/5
(0 Votes)
Ingredients
- 1 large fennel bulb
- 1/2 red onion
- 1 bunch arugula
- 3 tablespoons extra-virgin olive oil
- 1 lemon juiced
- Kosher salt to taste
- Freshly-ground black pepper to taste
- 1 small piece Parmigiano-Reggiano
Preparation
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.
This recipe yields 4 servings.
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