Arugula and Fennel Salad

1. 1

   Trim the fennel bulb and reserve the fronds.

2. 2

   Cut the bulb in half and remove the tough inner core.

3. 3

   Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl.

4. 4

   Cut the onion into very thin slices and add them to the bowl.

5. 5

   Add the arugula to the bowl and give it a good toss.

6. 6

   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.

7. 7

   Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad.

8. 8

   Garnish with the reserved fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.