Fennel and Parmesan Salad Recipe

Fennel and Parmesan Salad Recipe
Staff Writer

Cindy's Table

Fennel and Parmesan Salad

The other day, I found myself with some leftover fennel, so I decided to make a salad with some other things that I had on hand. All I can say is that this fennel and parmesan are quite the combination.

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4
Servings
103
Calories Per Serving
Deliver Ingredients

Ingredients

  • fennel bulb, shaved paper thin with a mandoline or meat slicer
  • 1/2  red onion, thinly sliced (about 1/4 cup)
  • 2  Tablespoons  olive oil
  • 1  Teaspoon  lemon zest
  • Juice from 1/2 a lemon
  • 3/4  Teaspoons  dried thyme leaves
  • 1  Tablespoon  chopped flat-leafed parsley
  • 3  Tablespoons  freshly shaved Parmesan cheese

Directions

In bowl, add the fennel and red onion and drizzle with the olive oil, lemon zest, and lemon juice. Toss well.  Add the thyme leaves, parsley, and 2 tablespoons of Parmesan cheese.

Add the fennel salad to your serving bowl and top with remaining Parmesan cheese and any extra parsley.

Nutritional Facts

Total Fat
11g
16%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
10mg
3%
Carbohydrate, by difference
1g
1%
Protein
1g
2%
Vitamin A, RAE
36µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
22µg
24%
Calcium, Ca
27mg
3%
Choline, total
3mg
1%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Phosphorus, P
13mg
2%
Sodium, Na
56mg
4%
Water
8g
0%

Fennel Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Fennel Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.