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Arugula and Fennel Salad (Tyler Florence) Recipe

Arugula and Fennel Salad (Tyler Florence) Recipe

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Arugula and Fennel Salad (Tyler Florence)

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Ingredients:

Serving

1 large fennel bulb
1/2 red onion
1 bunch arugula
3 tbsp extra-virgin olive oil
1 lemon, juiced
kosher salt and freshly ground black pepper
1 small piece parmigiano-reggiano

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.09 Kcal (528 kJ)
Calories from fat	99.95 Kcal
		% Daily Value*
Total Fat	11.11g	17%
Sodium	31.62mg	1%
Potassium	284.23mg	6%
Total Carbs	6.66g	2%
Sugars	1g	4%
Dietary Fiber	2.48g	10%
Protein	0.88g	2%
Vitamin C	15.7mg	26%
Iron	0.7mg	4%
Calcium	36.4mg	4%

Amount Per 100 g
Calories	128.2 Kcal (537 kJ)
Calories from fat	101.62 Kcal
		% Daily Value*
Total Fat	11.29g	17%
Sodium	32.15mg	1%
Potassium	289mg	6%
Total Carbs	6.77g	2%
Sugars	1.01g	4%
Dietary Fiber	2.52g	10%
Protein	0.9g	2%
Vitamin C	16mg	26%
Iron	0.7mg	4%
Calcium	37mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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