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
93
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.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
7g
29%
Cholesterol
3mg
1%
Carbohydrate, by difference
3g
2%
Protein
2g
4%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
28mg
3%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Phosphorus, P
35mg
5%
Selenium, Se
1µg
2%
Sodium, Na
100mg
7%
Water
11g
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.