Rating: 5 stars
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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.

Recipe by Oxmoor House June 2007

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Recipe Summary

prep:
25 mins
total:
25 mins
Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Christmas with Southern Living 2007

Nutrition Facts

100 calories; calories from fat 53%; fat 5.9g; saturated fat 1.8g; mono fat 3.2g; poly fat 0.6g; protein 4.7g; carbohydrates 9.1g; fiber 3.7g; cholesterol 5mg; iron 1.3mg; sodium 328mg; calcium 160mg.
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