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3 Ratings
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A mandoline is great for shaving the fibrous fennel bulbs into delicate, thin slices.

Mark Bittman
Recipe by Cooking Light October 2011

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Read the full recipe after the video.

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a large bowl; toss gently to combine.

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  • Trim the tough outer leaves from fennel, and mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise, and discard core. Thinly slice fennel bulbs. Add fennel slices to juice mixture, and toss gently to combine. Sprinkle with fennel fronds and nuts.

Nutrition Facts

168 calories; fat 12.7g; saturated fat 1.3g; mono fat 7.8g; poly fat 2.7g; protein 4.1g; carbohydrates 11.9g; fiber 3.8g; cholesterol 0mg; iron 1.1mg; sodium 280mg; calcium 52mg.
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