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Fennel And Lemon Salad

I.am.Vegetarian's picture
Ingredients
  Fennel root 1 Large, cut into thin matchsticks
  Lemon 4 Ounce, seeded (1 Piece)
  Parsley 1 Tablespoon, finely chopped
  Lemon juice 1 Tablespoon
  Olive oil 2 Tablespoon
  Double cream/Tinned cream 2 Tablespoon
  Sugar 2 Teaspoon (Leveled)
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

GETTING READY
1) Cover fennel with ice-cold water and keep aside until crisp.
2) On a kitchen towel or paper, dry the fennel after draining the excess water.
3) Slice lemon rind into thin strips and remove pith from rest of lemon.
4) Cut flesh into thin slices and then into four pieces.

MAKING
5) In a salad bowl, mix together lemon juice, oil, cream, sugar, salt and pepper.
6) Stir in fennel, parsley, lemon flesh and peel, tossing well to mix.

SERVING
7) Serve at once.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Fennel
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
2

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 268 Calories from Fat 205

% Daily Value*

Total Fat 23 g35.5%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 261.1 mg10.9%

Total Carbohydrates 19 g6.4%

Dietary Fiber 6.7 g26.8%

Sugars 3.2 g

Protein 3 g5.3%

Vitamin A 16.2% Vitamin C 118.7%

Calcium 10.5% Iron 10.8%

*Based on a 2000 Calorie diet

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Fennel And Lemon Salad Recipe