Recipe courtesy of Tyler Florence

Arugula and Fennel Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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

Directions

  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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