Directions:
- In a large bowl, whisk mustard, 1/4 tsp. salt, a pinch of pepper and 2 Tbsp. lemon juice until salt dissolves. Slowly add oils, whisking until blended and thickened. Season with additional salt and pepper if desired. Stir in lemon zest.
- Peel off tough outer layers of fennel bulb and cut in half. Remove tough core and thinly slice each half. (You should have about 6 cups, loosely packed.) Add to bowl with dressing.
- Toss apple slices with remaining 1 Tbsp. lemon juice. Add to bowl along with cabbage and celery. Toss salad to coat all ingredients with dressing. Top with Parmesan shavings and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1486.28 Kcal (6223 kJ) | ||
| Calories from fat | 1128.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 125.39g | 193% | |
|---|---|---|---|
| Cholesterol | 38.56mg | 13% | |
| Sodium | 1427.1mg | 59% | |
| Potassium | 3598.51mg | 77% | |
| Total Carbs | 69.37g | 23% | |
| Sugars | 11.66g | 47% | |
| Dietary Fiber | 26.03g | 104% | |
| Protein | 30.15g | 60% | |
| Vitamin C | 221.1mg | 368% | |
| Iron | 9.6mg | 53% | |
| Calcium | 1130.3mg | 113% | |
| Amount Per 100 g | |||
| Calories | 126.29 Kcal (529 kJ) | ||
| Calories from fat | 95.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 193% | |
|---|---|---|---|
| Cholesterol | 3.28mg | 13% | |
| Sodium | 121.27mg | 59% | |
| Potassium | 305.78mg | 77% | |
| Total Carbs | 5.89g | 23% | |
| Sugars | 0.99g | 47% | |
| Dietary Fiber | 2.21g | 104% | |
| Protein | 2.56g | 60% | |
| Vitamin C | 18.8mg | 368% | |
| Iron | 0.8mg | 53% | |
| Calcium | 96mg | 113% | |
* 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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