ARUGULA FENNEL AND PARMESAN SALAD

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Reference:

Gourmet, November 1999

Prep:

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

Servings:

Makes 4 servings.

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Submitted by:

Foodie

Ingredients

medium fennel bulb (sometimes called anise)

tbsp chicken broth

tbsp fresh lemon juice

tbsp extra-virgin olive oil

1/4

tsp sugar

1/2

lb arugula, stems removed

small red onion, coarsely chopped

(2-oz) piece fresh Parmesan

Directions

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.

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Serve salad sprinkled with Parmesan.

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