Arugula and Fennel Salad

Ingredients

• 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

Instructions

1. Trim the fennel bulb and reserve the fronds.
2. Cut the bulb in half and remove the tough inner core.
3. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl.
4. Cut the onion into very thin slices and add them to the bowl.
5. Add the arugula to the bowl and give it a good toss.
6. 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.
7. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad.
8. Garnish with the reserved fennel fronds.