Arugula and Fennel Salad (Tyler Florence) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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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