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    Fennel, Mushroom & Arugula Salad


    Source of Recipe


    Kathleen Daelemans

    List of Ingredients




    2 small fennel bulbs, trim, core, thin sliced
    1/2 pound mushrooms, cleaned
    2 cups arugula
    1/2 pound baby artichokes, trimmed, quartered
    1 lemon, sliced paper thin
    extra virgin olive oil
    1/4 cup fresh lemon juice
    coarse salt and pepper to taste
    fresh Parmesan curls to garnish

    Recipe



    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

 

 

 

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