Directions:
- Trim the beans and boil them for 4-5 minutes until just tender.
- Drain under cold water.
- Halve the fennel bulb and shred it finely.
- Make the dressing by whisking the vinegar, mustard and egg yolk together.
- Season with salt and pepper and then beat in the oil and cheese until it is thick and creamy.
- Squeeze in the lemon juice and then set aside for a few minutes.
- Cut the bread into small squares and fry in shallow oil until golden.
- Drain on paper towel.
- Mix the salad leaves, beans and fennel together with the dressing.
- Pile on plates and shave a bit more Parmesan over the salad.
- Sprinkle the hot croutons over the salad and eat immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1180.6 Kcal (4943 kJ) | ||
| Calories from fat | 592.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.83g | 101% | |
|---|---|---|---|
| Cholesterol | 120.94mg | 40% | |
| Sodium | 387.02mg | 16% | |
| Potassium | 1884.36mg | 40% | |
| Total Carbs | 122.51g | 41% | |
| Sugars | 29.15g | 117% | |
| Dietary Fiber | 32.61g | 130% | |
| Protein | 31.56g | 63% | |
| Vitamin C | 21.1mg | 35% | |
| Iron | 7.1mg | 40% | |
| Calcium | 562.1mg | 56% | |
| Amount Per 100 g | |||
| Calories | 350.45 Kcal (1467 kJ) | ||
| Calories from fat | 175.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.54g | 101% | |
|---|---|---|---|
| Cholesterol | 35.9mg | 40% | |
| Sodium | 114.88mg | 16% | |
| Potassium | 559.36mg | 40% | |
| Total Carbs | 36.37g | 41% | |
| Sugars | 8.65g | 117% | |
| Dietary Fiber | 9.68g | 130% | |
| Protein | 9.37g | 63% | |
| Vitamin C | 6.3mg | 35% | |
| Iron | 2.1mg | 40% | |
| Calcium | 166.9mg | 56% | |
* 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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