Ingredients

• 1 medium fennel bulb
• 2 tablespoons chicken broth
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon sugar
• Salt and freshly ground black pepper
• 1/2 pound arugula, stems removed
• 1 small red onion, coarsely chopped
• 1 (2-ounce) piece fresh Parmesan

Instructions

1. Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or other manual slicer. 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.
2. Serve salad sprinkled with Parmesan.