Directions:
- Trim stalks and any discolored areas from fennel bulb. Cut bulb in half lengthwise, lay a flat side on a work surface, and cut into very thin slices. Repeat with other half and set slices aside.
- Cut pear into quarters and scoop out cores. Peel quarters and cut into 1/4-in. slices. Set aside.
- Whisk together walnut oil, lemon juice, and salt in a small bowl. Taste and add more salt if you like.
- Arrange fennel slices and pear slices on 4 salad plates. Drizzle each plate with 1 tbsp. dressing. Arrange walnuts and parmesan on top. Serve immediately.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 909.87 Kcal (3809 kJ) | ||
| Calories from fat | 612.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68g | 105% | |
|---|---|---|---|
| Cholesterol | 25.28mg | 8% | |
| Sodium | 1301.9mg | 54% | |
| Potassium | 1509.18mg | 32% | |
| Total Carbs | 57.72g | 19% | |
| Sugars | 24.47g | 98% | |
| Dietary Fiber | 16.81g | 67% | |
| Protein | 25.62g | 51% | |
| Vitamin C | 47mg | 78% | |
| Iron | 3.9mg | 22% | |
| Calcium | 602.4mg | 60% | |
| Amount Per 100 g | |||
| Calories | 151.44 Kcal (634 kJ) | ||
| Calories from fat | 101.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.32g | 105% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 8% | |
| Sodium | 216.69mg | 54% | |
| Potassium | 251.2mg | 32% | |
| Total Carbs | 9.61g | 19% | |
| Sugars | 4.07g | 98% | |
| Dietary Fiber | 2.8g | 67% | |
| Protein | 4.26g | 51% | |
| Vitamin C | 7.8mg | 78% | |
| Iron | 0.7mg | 22% | |
| Calcium | 100.3mg | 60% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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