Active time: 15 min Start to finish: 15 min.

Makes 4 servings.

INGREDIENTS

  • 1 medium fennel bulb (sometimes called anise)
  • 2 tablespoons chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sugar
  • 1/2 lb arugula, stems removed
  • 1 small red onion, coarsely chopped
  • 1 (2-oz) piece fresh parmesan

    DIRECTIONS

    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.