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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

Arugula, Fennel, and Parmesan Salad

ingredients

  • 1 medium fennel bulb (sometimes called anise)
  • 2 tablespoons chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sugar
  • 1/2 pound arugula, stems removed
  • 1 small red onion, coarsely chopped (or several pearl onions)
  • 1 (2-oz) piece fresh Parmesan

procedure

printable recipe
dish: salad
season: summer

Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline. Whisk together broth, lemon juice, oil, sugar, and salt and pepper to taste in a large bowl. Add fennel, arugula, and onion, then toss together. Thinly shave enough Parmesan with a vegetable peeler to measure 1/4 cup. Serve salad sprinkled with Parmesan.

Gourmet, November 1999


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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