Fennel Salad with Lemon

1 Review
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Photo: Randy Mayor; Styling: Cindy Barr
Prep Time
25 Mins
Chill Time
1 Hour
Yield
6 servings (serving size: 1 cup salad and 1 cheese slice)
By Julianna Grimes
March 2011
RECIPE BY Cooking Light

Ingredients

  • 1/4 cup coarsely chopped fresh parsley
  • 2 fennel bulbs, trimmed, halved, and cut into thin vertical slices
  • 1 shallot, halved and cut into thin vertical slices
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup Meyer lemon sections (about 3)
  • 2 ounces goat cheese, cut into 6 slices

Nutritional Information

  • Calories 107
  • Fat 6.9g
  • Satfat 2.1g
  • Monofat 3.8g
  • Polyfat 0.8g
  • Protein 3.3g
  • Carbohydrate 10.5g
  • Fiber 3.3g
  • Cholesterol 4mg
  • Iron 1.2mg
  • Sodium 238mg
  • Calcium 65mg

How to Make It

Combine the first 3 ingredients in a bowl. Drizzle mixture with oil; sprinkle with sugar, salt, and pepper. Toss. Add lemon sections; toss gently to combine. Cover and chill for 1 hour. Top with cheese.

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Ratings & Reviews

missylc's Review

missylc
June 04, 2011
I substituted orange for the Meyer lemon as there were none to be had here on the Shore. What a refreshing salad -- I love the addition of the goat cheese. The only thing I might add would be rice wine vinegar.
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