Arugula, Fennel, and Parmesan Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You can prepare the dressing and chop the fennel and onion ahead; just keep the components separate until ready to serve. Ingredients:
3 tablespoons fresh lemon juice |
2 teaspoons sugar |
1 teaspoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
4 cups thinly sliced fennel bulb (about 2 bulbs) |
1 cup thinly sliced red onion |
8 cups trimmed arugula |
1/2 cup (2 ounces) shaved fresh parmesan cheese |
Directions:
1. Combine first 5 ingredients in a small bowl, stirring with a whisk. Combine fennel and onion in a large bowl; drizzle with dressing, tossing gently to coat.
2. Arrange 1 cup arugula on each of 8 plates. Top each serving with about 3/4 cup fennel mixture and 1 tablespoon cheese.
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