Directions:
- Cut the top & bottom off the fennel, reserving a few fronds for garnish. Cut the bulb in half and slice thinly with a mandolin.
- Slice the celery thin on an angle using the mandolin. Add to a bowl with the fennel.
- Using a vegetable peeler, shave the Parmesan until you have about 1/4 cup. Add to the vegetables, reserving a few curls for garnish.
- Add the olive oil, lemon juice, salt & pepper to taste. Toss well.
- Plate the salad, garnish with fennel fronds & Parmesan shavings. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.8 Kcal (1088 kJ) | ||
| Calories from fat | 174.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.38g | 30% | |
|---|---|---|---|
| Cholesterol | 12.64mg | 4% | |
| Sodium | 435.69mg | 18% | |
| Potassium | 782.49mg | 17% | |
| Total Carbs | 13.76g | 5% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 5.43g | 22% | |
| Protein | 8.82g | 18% | |
| Vitamin C | 28.8mg | 48% | |
| Iron | 1.4mg | 8% | |
| Calcium | 317.6mg | 32% | |
| Amount Per 100 g | |||
| Calories | 93.91 Kcal (393 kJ) | ||
| Calories from fat | 63.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 30% | |
|---|---|---|---|
| Cholesterol | 4.57mg | 4% | |
| Sodium | 157.5mg | 18% | |
| Potassium | 282.86mg | 17% | |
| Total Carbs | 4.98g | 5% | |
| Sugars | 1.09g | 12% | |
| Dietary Fiber | 1.96g | 22% | |
| Protein | 3.19g | 18% | |
| Vitamin C | 10.4mg | 48% | |
| Iron | 0.5mg | 8% | |
| Calcium | 114.8mg | 32% | |
* 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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