insalata di finocchio, rucola e parmigiano
salad with fennel, arugola and parmesan
2 fennel bulbs
2 cups arugula
extra virgin olive oil
fresh ground pepper
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Wash the arugola if necessary and pat dry with a towel. Arrange the arugola on
the bottom of a shallow salad bowl.
Cut off the stems and leafy tops of the fennel, then thinly slice the fennel bulb
and arrange on top of the arugula.
Cut the lemon in half, squeeze some lemon juice over the fennel and arugula,
drizzle with olive oil. Add some fresh ground pepper to taste.
Shave the parmigiano with a peeler, lighty covering the salad with the shaved
cheese. Serve immediately.