You are here

Fennel Salad

Chef.at.Home's picture
Ingredients
  Fennel bulb 1 Large
  Lemon juice 2 Fluid Ounce (60 Milliliter)
  Olive oil 5 Tablespoon
  Freshly ground black pepper 1 Teaspoon
  Orange rind 1 , pared, pith removed, cut into matchstick strips
  Parmesan cheese 2 Ounce (60 Gram Piece)
Directions

1. Cut leafy fronds from top of the fennel; set aside about 4 tablespoons. Cut bulb into thin slices. Place in a salad bowl.
2. Whisk lemon juice, olive oil and half the pepper together. Add dressing to fennel and toss.
3. Add fennel fronds and orange rind to salad and toss. Divide mixture between serving plates.
4. Using a cheese slicer or potato peeler, pare Parmesan cheese into paper-thin slices. Arrange slices over fennel, sprinkle with remaining black pepper and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Fennel
Interest: 
Everyday

Rate It

Your rating: None
4.14643
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1005 Calories from Fat 797

% Daily Value*

Total Fat 90 g139%

Saturated Fat 19.7 g98.6%

Trans Fat 0 g

Cholesterol 38.6 mg12.9%

Sodium 1035 mg43.1%

Total Carbohydrates 32 g10.7%

Dietary Fiber 10.9 g43.7%

Sugars 1.9 g

Protein 24 g48.5%

Vitamin A 13% Vitamin C 139.2%

Calcium 84.5% Iron 23.4%

*Based on a 2000 Calorie diet

0 Comments

Fennel Salad Recipe