Fennel and Parmesan Salad Recipe

Staff Writer
Fennel and Parmesan Salad Recipe
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
125
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 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.

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.

Nutritional Facts

Total Fat
10g
15%
Sugar
3g
N/A
Saturated Fat
3g
14%
Cholesterol
7mg
2%
Protein
5g
9%
Carbs
6g
2%
Vitamin A
55µg
6%
Vitamin B12
0.1µg
2.1%
Vitamin C
13mg
22%
Vitamin E
1mg
7%
Vitamin K
60µg
75%
Calcium
164mg
16%
Fiber
2g
9%
Folate (food)
21µg
N/A
Folate equivalent (total)
21µg
5%
Iron
0.9mg
5%
Magnesium
17mg
4%
Monounsaturated
6g
N/A
Niacin (B3)
0.4mg
2.2%
Phosphorus
107mg
15%
Polyunsaturated
0.9g
N/A
Potassium
279mg
8%
Sodium
178mg
7%
Zinc
0.4mg
3%

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