ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fennel and Parmesan Salad

Prep time 25 mins
Yield 8 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Christmas with Southern Living 2007