Recipe courtesy of Lauren Lyle
and
Michael Wild
Recipe courtesy of Lauren Lyle
and
Michael Wild
Watch how to make this recipe.
Fennel Salad
Getting reviews...
- Yield: Serv es 6 to 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 32
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 238 mg
- Yield: Serv es 6 to 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 32
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 238 mg
Ingredients
Directions
- Slice the fennel crosswise paper-thin with a mandoline or sharp knife. Put it in a bowl with the juice, salt, and sugar. Squeeze the fennel with your hand and let it sit for 20 minutes. Pour off any excess lemon juice and adjust the salt. If the fennel is too acidic due to particularly juicy lemons, give it a quick rinse in cold water. If you like, julienne a few mint leaves and toss them with the fennel just before serving.
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