Pan-Seared Striped Bass All'amatriciana Menu
Arugula, Fennel, and Parmesan Salad*
*Toss 4 cups baby arugula, 2 cups thinly sliced fennel bulb, 2 tablespoons fresh lemon juice, 4 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl. Divide salad evenly among 4 bowls; top each serving with 2 tablespoons shaved Parmigiano-Reggiano cheese.
Cooking Light, July 2010
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