Recipe finder
Fennel Apple Salad
- Makes: 12 servings
- Start to Finish 30 mins
Ingredients
-
1
fennel bulb
-
2
Granny Smith apples, cored and thinly sliced
-
1
head
radicchio, cored and thinly sliced
-
1
teaspoon
finely shredded orange peel
-
1/2
cup
orange juice
-
1/4
cup
olive oil
-
2
tablespoons
lemon juice
-
1
large
shallot, finely chopped
-
2
teaspoons
Dijon-style mustard
-
1/4
teaspoon
salt
-
1/8
teaspoon
freshly ground black pepper
-
1
ounce
Parmesan cheese
Directions
- Trim and core fennel bulb. Thinly slice fennel. Reserve some of the fronds for garnish; finely chop fronds and set aside.
- In a very large bowl combine fennel, apple slices and radicchio.
- In a screw-top jar combine orange peel, orange juice, olive oil, lemon juice, shallot, mustard, salt and ground black pepper. Pour dressing over fennel mixture. Toss to coat. Using vegetable peeler, shave Parmesan cheese into shards. If you like, cover and chill for up to 24 hours. If chilled, let stand for 30 minutes before serving. Garnish salad with Parmesan cheese shards and reserved fronds. Makes 12 (1-cup) servings.
Nutrition Facts
(Fennel Apple Salad)
Servings Per Recipe 12, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, chol. (mg) 2, sat. fat (g) 1, carb. (g) 7, Fat, total (g) 5, cal. (kcal) 78, Pyridoxine (Vit. B6) (mg) 0, pro. (g) 2, Niacin (mg) 0, Riboflavin (mg) 0, iron (mg) 0, Thiamin (mg) 0, vit. C (mg) 11, vit. A (IU) 97, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 117, Potassium (mg) 164, fiber (g) 1, calcium (mg) 40, sugar (g) 4, Folate (µg) 16