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Ingredientes
- 1 med fennel bulb
- 2 Tbsp. chicken broth
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1/4 tsp sugar Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb arugula stems removed
- 1 sm red onion coarsely minced
- 1 piece fresh Parmesan - (2 ounce)
Direcciones
- Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or possibly other manual slicer.
- Whisk together broth, lemon juice, oil, sugar, and salt and pepper, to taste, in a large bowl. Add in fennel, arugula, and onion, then toss together. Thinly shave sufficient Parmesan with a vegetable peeler to measure 1/4 c..
- Serve salad sprinkled with Parmesan.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 47 | 57% |
| Total Fat 5.33g | 7% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 150mg | 6% |
| Potassium 230mg | 7% |
| Total Carbs 6.25g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.71g | 1% |
| Protein 3.43g | 5% |
