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Fennel, Arugula, and Parmigiano Salad

Recipe from Gourmet Sleuth


2 fennel bulbs
2 cups arugula
1 lemon, juiced
Parmigiano Reggiano cheese
Extra Virgin Olive Oil
Freshly ground pepper


  1. Loosely arrange the aru-gula on the bottom of a shallow salad bowl, and then add some ground pepper and drizzle some olive oil on top.
  2. Cut off the stems and leafy tops of the fennel, then finely slice the fennel into thin rounds and spread the slices over the arugula.
  3. Pour the lemon juice over the fennel and arugula and drizzle with more olive oil and grind more pepper on top.
  4. Shave the pargmigiano with a potato peeler and cover the salad with the cheese, serve.

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