Directions:
- Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
- Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds.
- I use a vegetable peeler to shave off large, thin slices of parmesan, but you could use shredded, if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.41 Kcal (596 kJ) | ||
| Calories from fat | 103.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.47g | 18% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 1% | |
| Sodium | 165.68mg | 7% | |
| Potassium | 419.77mg | 9% | |
| Total Carbs | 7.14g | 2% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 3.33g | 7% | |
| Vitamin C | 13.3mg | 22% | |
| Iron | 0.8mg | 5% | |
| Calcium | 124.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 106.53 Kcal (446 kJ) | ||
| Calories from fat | 77.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 18% | |
|---|---|---|---|
| Cholesterol | 3.15mg | 1% | |
| Sodium | 123.94mg | 7% | |
| Potassium | 314.02mg | 9% | |
| Total Carbs | 5.34g | 2% | |
| Sugars | 0.7g | 4% | |
| Dietary Fiber | 2.23g | 12% | |
| Protein | 2.49g | 7% | |
| Vitamin C | 9.9mg | 22% | |
| Iron | 0.6mg | 5% | |
| Calcium | 93.4mg | 12% | |
* 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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