Arugula and shaved fennel salad
DIRECTIONS
Thinly slice the fennel with a mandolin or a sharp chopping knife. Juice the lemon and remove the seeds. Toss together the arugula, fennel, olive oil and lemon. Top with parmesan cheese and sprinkle with salt and pepper.
INGREDIENTS
4 cups Arugula
1 cup Fennel, thinly sliced
1 cup Parmesan, shaved
1/4 cup Olive oil
1 Lemon, juiced
Salt + Pepper
This salad is so simple, but so delicious. It’s perfect for a light starter before a hearty soup or pasta dish.
Chop up the remaining fennel for soups or roasting.
Arugula is my favorite green because it holds up a long while in the fridge.
More like this
Share
Did you enjoy this post? Let me know in the comments and share on social!
