Fennel and Parmesan Salad

Oxmoor House
Fresh lemon flavor carries this recipe. Buy the whole fennel, and use the feathery fronds, which look like dill, to add that herby punch to the salad.
8 servings


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2 fennel bulbs with stalks (about 2 1/2 lb.)
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice (about 1 large)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head Bibb lettuce, torn (6 cups)
3/4 cup freshly shredded Parmesan cheese


Prep: 25 Minutes

Trim stalks from fennel, reserving feathery fronds. Quarter fennel bulbs vertically, discarding cores. Cut each quarter into 1/8" lengthwise slices. Chop fronds to measure 1/4 cup, discarding remaining fronds.

Whisk together lemon rind and next 4 ingredients in a large bowl. Add fennel, fennel fronds, lettuce, and cheese; toss well. Divide salad among 8 serving plates. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 100
Caloriesfromfat 53 %
Fat 5.9 g
Satfat 1.8 g
Monofat 3.2 g
Polyfat 0.6 g
Protein 4.7 g
Carbohydrate 9.1 g
Fiber 3.7 g
Cholesterol 5 mg
Iron 1.3 mg
Sodium 328 mg
Calcium 160 mg