Name: Arugula, Fennel, and Avocado Salad (Insalata di Rucola, Finocchio, e Avocado)
Total time: 15 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 ounces Parmigiano-Reggiano; 3 tablespoons fresh lemon juice; 4 to 5 tablespoons extra virgin olive oil; Salt; 1 ripe avocado; 1 large or 2 small fennel bulbs; 4 ounces arugula

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Arugula and fennel are typical Italian ingredients, and avocado is becoming more and more popular in Italy. I particularly like this contrast of flavors and textures. The spicy arugula, the crunchy, refreshing fennel, and the creamy sweet avocado complement each other perfectly.

Ingredients

4 ounces arugula
1 large or 2 small fennel bulbs
1<

Europe
Italy
Gluten-free
Vegetarian
Mediterranean

Method

Rinse and dry the arugula and remove any thick stems. Place it in a salad bowl.
Cut off the tops of the fennel where they meet the bulb and discard them. Pare any bruised parts from the bulb and remove a thin slice from the bottom. Cut the bulb in half lengthwise, then very thinly slice crosswise. Add to the arugula.
Cut the avocado lengthwise in half an

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Ingredients

Method

Part of