4
1 rating

Fennel Salad with Red Onion, Parsley, and Lemon

Fennel Salad
Dan Myers

Fennel Salad

This simple salad is a great change of pace from a traditional greens salad, and it pairs wonderfully with chicken or fish. The shaved fennel and onions give it crunch, and it's livened up by a bright lemon vinaigrette. It can also double as a slaw; try it atop a pulled pork sandwich. 

Notes

Note: Feel free to experiment with other additions, like cured olives or Mandarin oranges. If sherry vinegar is unavailable, red-wine vinegar will also work. 

Ingredients

For the dressing

  • 3 Tablespoons sherry vinegar
  • 3 Tablespoons extra-virgin olive oil
  • 4 Tablespoons lemon juice
  • Salt and pepper, to taste

For the salad

  • 2 fennel bulbs
  • 1/2 medium-sized red onion
  • 1/4 Cup fresh Italian parsley, chopped
  • 4 Tablespoons fennel fronds, chopped

Directions

For the dressing

Combine all of the ingredients in a small mixing bowl and whisk until blended.

For the salad

With a mandoline set on the thinnest setting, slice the fennel and onion into a large bowl. Add the parsley and fennel fronds, and mix until well combined. Add the dressing, and mix until combined. 

Nutritional Facts
Servings4
Calories Per Serving141
Total Fat10g16%
Sugar6gN/A
Saturated2g8%
Protein2g4%
Carbs12g4%
Vitamin A75µg8%
Vitamin C26mg44%
Vitamin E2mg11%
Vitamin K145µg100%
Calcium72mg7%
Fiber4g17%
Folate (food)44µgN/A
Folate equivalent (total)44µg11%
Iron1mg7%
Magnesium26mg6%
Monounsaturated7gN/A
Niacin (B3)0.9mg4.3%
Phosphorus70mg10%
Polyunsaturated1gN/A
Potassium570mg16%
Sodium409mg17%
Zinc0.3mg2.2%