| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
| |
| insalata di finocchio, rucola e parmigiano salad with fennel, arugola and parmesan ingredients: 2 fennel bulbs 2 cups arugula 1 lemon parmigiano cheese extra virgin olive oil fresh ground pepper |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
| HOME | INTRODUCTION | RECIPE INDEX | RESOURCES | FAMIGLIA | GESSO | MILAZZO | VIAGGIO LETTERATURA | CINEMA | CALASCIONE | SITE INDEX |
 |
|
|
| 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 potato peeler lighty covering the salad with the shaved cheese. Serve immediately. |
 |