Arugula, Fennel, And Parmesan Salad Recipe

• 1 med fennel bulb
• 2 Tbsp. chicken broth
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. extra-virgin extra virgin olive oil
• 1/4 tsp sugar Salt to taste Freshly-grnd black pepper to taste
• 1/2 lb arugula stems removed
• 1 sm red onion coarsely minced
• 1 piece fresh Parmesan - (2 ounce)

1. Remove fronds, stalks, and tough outer layer from fennel.
2. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or possibly other manual slicer.
3. Whisk together broth, lemon juice, oil, sugar, and salt and pepper, to taste, in a large bowl.
4. Add in fennel, arugula, and onion, then toss together.
5. Thinly shave sufficient Parmesan with a vegetable peeler to measure 1/4 c..
6. Serve salad sprinkled with Parmesan.
7. This recipe yields 4 servings.

fennel bulb, chicken broth, lemon juice, extravirgin extra virgin olive oil, sugar salt, arugula, red onion

Taken from cookeatshare.com/recipes/arugula-fennel-and-parmesan-salad-70026 (may not work)