Ingredients Jump to Instructions ↓

  1. 2 small fennel bulbs, trimmed, cored, and sliced thin

  2. 1/2 pound mushrooms, brushed

  3. 2 cups arugula

  4. 1/2 pound baby artichokes trimmed and quartered

  5. 1 lemon, sliced thin Extra-virgin olive oil

  6. 1/4 cup fresh lemon juice Coarse salt and pepper Fresh parmesan curls, to garnish

Instructions Jump to Ingredients ↑

  1. 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.


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