Arugula & Fennel Salad With Shaved Parmesan

1. 1

   Cut off the stems, feathery tops, and any bruised outer stalks from the fennel bulb. Halve the bulb lengthwise and cut away the core. Thinly slice the bulb crosswise and place in a large bowl with the arugula.

2. 2

   Dressing...

3. 3

   In a small bowl, whisk the olive oil, lemon juice, and shallot. Season with salt & pepper. Add the dressing to the arugula and fennel and toss to coat. Taste and adjust the seasonings, adding more lemon juice in needed.

4. 4

   Divide the salad among individual plates. Using a vegetable peeler, shave about 4 paper thin slices of parmesan cheese onto each salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.