| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | November 19 | 1 | servings | |
INGREDIENTS
| 1 | md | Fennel bulb; (sometimes called |
| ; anise) | ||
| 2 | tb | Chicken broth |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Extra-virgin olive oil |
| 1/4 | ts | Sugar |
| 1/2 | lb | Arugula; stems removed |
| 1 | sm | Red onion; coarsely chopped |
| 1 | Piece fresh Parmesan; (2-oz) |
INSTRUCTIONS
Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or other manual slicer. Whisk together broth, lemon juice, oil, sugar, and salt and pepper to taste in a large bowl. Add fennel, arugula, and onion, then toss together. Thinly shave enough Parmesan with a vegetable peeler to measure 1/4 cup. Serve salad sprinkled with Parmesan. Makes 4 servings. Gourmet November 1999 Converted by MC_Buster. Per serving: 299 Calories (kcal); 15g Total Fat; (41% calories from fat); 9g Protein; 38g Carbohydrate; 0mg Cholesterol; 259mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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