Arugula and Fennel Salad

Name: Arugula and Fennel Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch arugula; 1 large fennel bulb; 1 lemon, juiced; 4 servings Kosher salt and freshly ground black pepper; 3 Tbsps extra-virgin olive oil; 1 small piece Parmigiano-Reggiano; 1 red onion

Need a gluten free and primal side dish? Arugulan and Fennel Salad could be an awesome recipe to try. One portion of this dish contains approximately 2g of protein, 11g of fat, and a total of 126 calories. This recipe serves 4. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have arugula, onion, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Trim the fennel bulb and reserve the fronds.

Ingredients you will need

Fennel Bulb

Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl.

Ingredients you will need

Fennel

Equipment you will use

Knife

Bowl

Cut the onion into very thin slices and add them to the bowl.

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Onion

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Bowl

Add the arugula to the bowl and give it a good toss.

Ingredients you will need

Arugula

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Bowl

Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad.

Ingredients you will need

Salt And Pepper