Fennel, Mushroom, and Arugula Salad

[Guest guest]

Fennel, Mushroom, and Arugula Salad

 

 

2 small fennel bulbs, trimmed, cored, and sliced thin

1/2 pound mushrooms, brushed

2 cups arugula

1/2 pound baby artichokes trimmed and quartered

1 lemon, sliced thin

Extra-virgin olive oil

1/4 cup fresh lemon juice

Coarse salt and pepper

Fresh parmesan curls, to garnish

In a large bowl, combine fennel, mushrooms, arugula,

artichokes, and lemon slices. Season with salt and

pepper. Plate on 6 to 8 salad plates. Drizzle with oil

and lemon juice. Garnish with Parmesan curls.

 

 

Yield: 6 to 8 servings

Prep Time: 20 minutes

Difficulty: Medium

 

 

 

 

 

 

 

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