Directions:
- Make the vinaigrette. Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.
- Using a mandoline, shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don't worry about coring the fennel bulb, it's unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad.
- Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.88 Kcal (422 kJ) | ||
| Calories from fat | 84.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 14% | |
|---|---|---|---|
| Sodium | 219.74mg | 9% | |
| Potassium | 185.09mg | 4% | |
| Total Carbs | 4.17g | 1% | |
| Sugars | 0.86g | 3% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 0.44g | 1% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 15.2mg | 84% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 172.37 Kcal (722 kJ) | ||
| Calories from fat | 143.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.96g | 14% | |
|---|---|---|---|
| Sodium | 375.44mg | 9% | |
| Potassium | 316.25mg | 4% | |
| Total Carbs | 7.12g | 1% | |
| Sugars | 1.47g | 3% | |
| Dietary Fiber | 2.5g | 6% | |
| Protein | 0.75g | 1% | |
| Vitamin C | 12.8mg | 12% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 26mg | 84% | |
| Calcium | 42.9mg | 3% | |
* 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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