Directions:
- Chop off the fronds where they meet the body of one fennel bulb.
- Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
- Repeat with the other bulb.
- You should have 2 cups of sliced fennel. Set them aside.
- Chop one tablespoon of the fronds and set them aside also.
- Put the fennel and the apple into a mixing bowl.
- Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
- Toss gently, taste and season with salt and pepper.
- Arrange the salad on a large, chilled serving platter.
- Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.89 Kcal (762 kJ) | ||
| Calories from fat | 146.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.22g | 25% | |
|---|---|---|---|
| Cholesterol | 3.54mg | 1% | |
| Sodium | 157.88mg | 7% | |
| Potassium | 495.05mg | 11% | |
| Total Carbs | 8.3g | 3% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 2.64g | 5% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 1.3mg | 7% | |
| Calcium | 88.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 122.88 Kcal (514 kJ) | ||
| Calories from fat | 98.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 25% | |
|---|---|---|---|
| Cholesterol | 2.39mg | 1% | |
| Sodium | 106.66mg | 7% | |
| Potassium | 334.45mg | 11% | |
| Total Carbs | 5.61g | 3% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 2.41g | 14% | |
| Protein | 1.79g | 5% | |
| Vitamin C | 11.2mg | 28% | |
| Iron | 0.9mg | 7% | |
| Calcium | 59.7mg | 9% | |
* 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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