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Fennel, Mesclun & Arugula Salad PDF E-mail
Ingredients:
1 fennel, fronds and tough outer layer removed, halved, and sliced very thin
4 cups mesclun
2 2/3 ounce package arugula
1/2 lemon
2 tablespoons olive oil
freshly ground pepper
1/4 teaspoon kosher salt
4 paper thin slices Parmesan cheese for garnish

Instructions:
Place the fennel, mesclun, and arugula in a salad bowl. Combine the lemon juice and olive oil in a cup and whisk to combine. Add the salt and pepper. Toss with salad. Garnish each serving with a piece of Parmesan. Serve immediately.

Quantity: 
Makes 4 servings  

 
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