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Fennel and Parmesan Salad

Fennel and Parmesan Salad

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.

Oxmoor House JUNE 2007

  • Yield: 8 servings
  • Prep time:25 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 53%
  • Fat: 5.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.7g
  • Carbohydrate: 9.1g
  • Fiber: 3.7g
  • Cholesterol: 5mg
  • Iron: 1.3mg
  • Sodium: 328mg
  • Calcium: 160mg
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Fennel and Parmesan Salad recipe

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