• Post last modified:April 10, 2010
  • Post category:Food
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* 1 large fennel bulb
* 1/2 red onion
* 1 bunch arugula
* 3 tablespoons extra-virgin olive oil
* 1 lemon, juiced
* Kosher salt and freshly ground black pepper
* 1 small piece Parmigiano-Reggiano
* 2 Bosc Pears Peeled, Cored and thinly sliced


Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the sliced pears

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