Fresh Fennel Salad with Lemon and Parmesan |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 large fresh fennel bulbs, trimmed, quartered, cored, very thinly sliced (about 9 cups) | 4-1/2 tablespoons extra-virgin olive oil | 4-1/2 tablespoons fresh lemon juice |
| 3/4 cup coarsely grated Parmesan cheese (about 2-1/2 ounces) | fresh fennel fronds | |
| 1 | Place fennel slices in large bowl. Drizzle with olive oil and lemon juice; toss to coat. Season generously with salt and pepper. Mix in grated cheese. Let stand at room temperature up to 1 hour or refrigerate up to 3 hours, tossing occasionally. |
| 2 | Transfer salad to serving bowl. Garnish with fennel fronds and serve. |