Shaved Fennel Salad
Shaved Fennel Salad might be just the side dish you are searching for. One portion of this dish contains around 1g of protein, 11g of fat, and a total of 132 calories. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 4 and costs 61 cents per serving. 17 people have tried and liked this recipe. Head to the store and pick up fennel, lemon zest, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 15 minutes. It is brought to you by Leites Culinaria. Overall, this recipe earns a good spoonacular score of 64%. Shaved Fennel Salad, Shaved Fennel Salad, and Shaved Fennel Salad are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Ingredients:
1 teaspoon chopped fennel tops
2 fennel bulbs
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
Finely grated zest of 1/4 lemon, preferably organic
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon white wine vinegar.jpg)
Equipment:
whisk
mandoline
Cooking instruction summary:
1. Trim the tops and root ends from the fennel bulbs, saving a few feathery leaves for garnish. Pull off and discard any discolored or dehydrated outer layers.2. Stir together the fresh lemon juice, lemon zest, wine vinegar, salt, and pepper. Whisk in the oil. Taste and adjust as needed with salt and lemon juice to taste.3. When ready to serve, thinly slice the fennel crosswise. (A small Japanese mandoline makes this job easy and gives pretty results.)4. Toss the fennel with the dressing. Taste and adjust the seasoning if needed. If you like, garnish with a teaspoon of the chopped reserved feathery leaves.
Step by step:
1. Trim the tops and root ends from the fennel bulbs, saving a few feathery leaves for garnish. Pull off and discard any discolored or dehydrated outer layers.
2. Stir together the fresh lemon juice, lemon zest, wine vinegar, salt, and pepper.
3. Whisk in the oil. Taste and adjust as needed with salt and lemon juice to taste.
4. When ready to serve, thinly slice the fennel crosswise. (A small Japanese mandoline makes this job easy and gives pretty results.)
5. Toss the fennel with the dressing. Taste and adjust the seasoning if needed. If you like, garnish with a teaspoon of the chopped reserved feathery leaves.
Nutrition Information:
covered percent of daily need
