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fennel bulb chicken broth lemon juice extra virgin extra virgin olive oil sugar salt arugula red onion
Viewed: 54 - Published at: 5 years agoIngredients
- 1 med fennel bulb
- 2 Tbsp. chicken broth
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1/4 tsp sugar Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb arugula stems removed
- 1 sm red onion coarsely minced
- 1 piece fresh Parmesan - (2 ounce)
Method
- Remove fronds, stalks, and tough outer layer from fennel.
- Halve bulb lengthwise and cut into paper-thin slices with a mandoline or possibly other manual slicer.
- Whisk together broth, lemon juice, oil, sugar, and salt and pepper, to taste, in a large bowl.
- Add in fennel, arugula, and onion, then toss together.
- Thinly shave sufficient Parmesan with a vegetable peeler to measure 1/4 c..
- Serve salad sprinkled with Parmesan.
- This recipe yields 4 servings.
