Arugula-and-Fennel Salad with Parmesan Curls

Cooking Light
6 servings (serving size: 1 cup salad and about 2 tablespoons cheese)


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4 (3/4-ounce) slices French bread, cut into 3/4-inch cubes
5 cups trimmed arugula
2 cups thinly sliced fennel bulb (about 1 small bulb)
1 cup thinly sliced red onion, separated into rings
3 tablespoons water
3 tablespoons lemon juice
1/4 teaspoon salt
1 cup (2 ounces) shaved fresh Parmesan cheese
Freshly ground pepper


Preheat oven to 350°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 15 minutes or until toasted.

Combine croutons, arugula, fennel, and onion in a large bowl. Combine water, lemon juice, and salt; stir well. Drizzle over salad; toss gently to coat. Spoon salad onto plates; top with cheese, and sprinkle with pepper.

Note: To shave Parmesan cheese, pull a swivel-blade peeler across the flat side of the cheese.

Created date

September 1996

Nutritional Information

Calories 122
Caloriesfromfat 28 %
Fat 3.8 g
Satfat 1.9 g
Monofat 1 g
Polyfat 0.3 g
Protein 7.6 g
Carbohydrate 15.5 g
Fiber 0.9 g
Cholesterol 8 mg
Iron 1.3 mg
Sodium 383 mg
Calcium 234 mg