Arugula Salad With Grilled Chicken And Fennel

This great recipe originally appeared in the food & drink summer 2003 magazine from the lcbo.

Preheat barbecue until hot , then turn down to low.

Keeping white base of fennel intact , remove upper green fronds and discard.

Cut in half lengthwise down through base.

Brush or lightly spray with 1 tbsp olive oil.

Grill 10 to 15 minutes , turning frequently , or until softened and browned about the edges.

Remove from barbecue , cool.

Separate like celery from base and thinly slice crosswise.

Discard base.

Whisk remaining olive oil with vinegar , garlic , salt and pepper.

Use a vegetable peeler to make numerous flakes of cheese.

Remove stems from arugula.

Discard.

Wash leaves in several changes of water as arugula tends to be sandy.

Dry.

Place in a large bowl with fennel slices and shredded chicken.

When ready to serve , whisk dressing and pour over greens , toss salad.

Divide among serving plates.

Scatter with romano flakes.

fennel, olive oil, white wine vinegar, garlic, salt, fresh ground black pepper, romano cheese, arugula, chicken