Info
- Course: Appetizer, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 16 Times
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Shaved Fennel Salad
Cookbook
This is a fantastic salad to serve as an appetizer, a side dish, or with cheese. Good with shavings of Parmesan and pitted Kalamata olives scattered over the salad.
Yield : 6 servings
Prep Time : 10 mins, plus marinating
Ingredients
- 1 fennel bulb
- 3 tbsp extra virgin olive oil
- ½ tbsp aged balsamic vinegar
- Salt and freshly ground black pepper
- 1 garlic clove, crushed
- 6 oz (170g) mixed baby greens (mesclun)
Directions
1. Peel and discard the tough outer layer of the fennel. Cut out the hard core. Use a serrated knife to slice the fennel crosswise as thinly as possible. Transfer to a large bowl. Whisk the oil and vinegar in a small bowl, and season with salt and pepper. Add 1 tbsp of the dressing to the fennel with the garlic, toss, and let stand for 1 hour.
2. Toss the mixed greens with the remaining dressing and season with salt and pepper. Divide the greens among 6 plates, then top with equal amounts of the fennel salad, and serve.
Notes
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
77 kcal
3 % daily value
17 % daily value
4 % daily value
219 mg
10 mg
1 g
0 g
2 g
4 g
0 mg
319 mg
1 g
7 g
3 % daily value
