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.

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