Arugula and Fennel Salad

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            FOOD FUNNY
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Jeff Symonds writes, "Here are the results of 4 warped minds.
(We mozzarella been out of our minds! But what a whey to go.)"

Punderful Cheesy Titles

- Inna-Gouda-Da-Vida
- Let it Brie
- Ricotta Get Out of This Place
- Cheeses Christ Superstar
- Your Cheesing Heart
- Nacho Man
- Muenster Mash
- The Guns of Provolone
- The Scarlet Leicester (or feta, or cheddar)
- East of Edam
- The Velveeta Rabbit

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            TODAY'S RECIPE
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This simple salad using traditional Italian ingredients benefits
from the peppery spiciness of the arugula and the crisp refreshing
flavor of the fennel. Use a vegetable peeler to shave the Parmesan
for the garnish just like they do in the finest restaurants.

Arugula and Fennel Salad (Insalata di Rucola e Finocchio)

1-2 bunches arugula (depending on size), thick stems removed
1-2 fennel bulbs (depending on size), very thinly sliced
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
Salt and freshly ground pepper to taste
Shavings of Parmesan cheese for garnish

Combine the arugula and fennel in a salad bowl. Whisk together
the olive oil, lemon juice, salt, and pepper and toss with the
greens. Garnish with shavings of Parmesan. Serves 4 to 6.
Received on Tue Jul 18 10:21:59 2006