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Fennel, Mushroom, and Arugula Salad

20minutes

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Ingredients Jump to Instructions ↓

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

Instructions Jump to Ingredients ↑

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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