Directions:
- Rinse and drain fennel. Trim off tops; discard tough stalks and chop enough feathery greens to make 1/4 cup. Save remaining greens for other uses or discard. Trim and discard root ends and bruised areas from fennel heads. Cut fennel crosswise into 1/16- to 1/8-inch-thick slices. Combine sliced fennel and chopped fennel leaves in a wide, shallow bowl.
- Peel and stem persimmons. Cut fruit crosswise into 1/8-inch-thick slices and put in another bowl. Add lemon juice and oil; mix gently. Holding fruit back, pour liquid over fennel. Mix fennel with dressing.
- Arrange the persimmon slices over the fennel; sprinkle with cheese. Spoon salad onto plates and add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2115.49 Kcal (8857 kJ) | ||
| Calories from fat | 1030.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 114.47g | 176% | |
|---|---|---|---|
| Cholesterol | 253.16mg | 84% | |
| Sodium | 2606.62mg | 109% | |
| Potassium | 2969.33mg | 63% | |
| Total Carbs | 218.75g | 73% | |
| Sugars | 129.38g | 518% | |
| Dietary Fiber | 35.23g | 141% | |
| Protein | 70.89g | 142% | |
| Vitamin C | 533.2mg | 889% | |
| Iron | 7mg | 39% | |
| Calcium | 1286.8mg | 129% | |
| Amount Per 100 g | |||
| Calories | 133.16 Kcal (558 kJ) | ||
| Calories from fat | 64.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 176% | |
|---|---|---|---|
| Cholesterol | 15.94mg | 84% | |
| Sodium | 164.07mg | 109% | |
| Potassium | 186.91mg | 63% | |
| Total Carbs | 13.77g | 73% | |
| Sugars | 8.14g | 518% | |
| Dietary Fiber | 2.22g | 141% | |
| Protein | 4.46g | 142% | |
| Vitamin C | 33.6mg | 889% | |
| Iron | 0.4mg | 39% | |
| Calcium | 81mg | 129% | |
* 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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