Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Jennifer Davick

Recipe Summary

chill:
4 hrs
total:
4 hrs 20 mins
prep:
20 mins
Servings:
6
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off and discard fennel stalks.Trim base and remove any wilted outer layers. Cut into quarters lengthwise and remove core. Using a mandolin or very sharp knife, thinly slice fennel. In a mixing bowl combine fennel and lemon juice; toss to combine. Just before serving drizzle with olive oil and season to taste with salt and freshly ground black pepper. Add parsley; toss to combine.Top with Parmesan, if desired.

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Nutrition Facts

81 calories; fat 5g; saturated fat 1g; carbohydrates 10g; mono fat 3g; insoluble fiber 4g; protein 2g; vitamin a 371.6IU; vitamin c 23.3mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 38.5mcg; sodium 128mg; potassium 515mg; calcium 62mg; iron 1.1mg.
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