arrange the arrugola on the bottom of a shallow
salad bowl, and then add some ground pepper
and drizzle some olive oil on top.
off the stems and leafy tops of the fennel,
then finely slice the fennel into thin rounds
and spread the slices over the arrugola.
the lemon juice over the fennel and arrugola
and drizzle with more olive oil and grind more
pepper on top.
the parmigiano with a potato peeler and cover
the salad with the cheese, then serve.
Cucina Eoliana e Siciliana