Free Recipe Arugula, Fennel, And Parmesan Salad
Recipe Type: Free Recipes
Recipe Preparation:
Cooking Ingredients for Arugula, Fennel, And Parmesan Salad Recipe
1 md Fennel bulb; (sometimes
-called
; anise)
2 tb Chicken broth
1 tb Fresh lemon juice
1 tb Extra-virgin olive oil
1/4 ts Sugar
1/2 lb Arugula; stems removed
1 sm Red onion; coarsely chopped
1 Piece fresh Parmesan; (2-oz)
Arugula, Fennel, And Parmesan Salad Preparation
Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or other manual slicer. Whisk together broth, lemon juice, oil, sugar, and salt and pepper to taste in a large bowl. Add fennel, arugula, and onion, then toss together. Thinly shave enough Parmesan with a vegetable peeler to measure 1/4 cup. Serve salad sprinkled with Parmesan. Makes 4 servings. Gourmet November 1999 Converted by MC_Buster. Per serving: 299 Calories (kcal); 15g Total Fat; (41% calories from fat); 9g Protein; 38g Carbohydrate; 0mg Cholesterol; 259mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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