Fennel Salad
Servings 4 servings
Calories 498kcal
Ingredients
The Dressing:
- 1/4 cup lemon juice
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon fresh black pepper
- 5 tablespoons extra-virgin olive oil
The Salad:
- 3 large fennel bulbs
- 2 Granny Smith apples cored + halved
- 3 celery stalks
- 1/2 cup pecans toasted
- 4 ounces Parmesan shaved with a vegetable peeler
- fennel fronds roughly chopped
Instructions
- Use a mandolin to thinly slice the fennel bulbs, apples, and celery stalks. You can also use a sharp knife if a mandolin isn't available--try to slice as thinly as possible. Place in a large bowl and toss to combine.
- In a small bowl, whisk together the lemon juice, honey, dijon, salt, and pepper. Slowly, while whisking, add the olive oil.
- Drizzle dressing over the salad. Add the toasted pecans and toss to combine.
- Plate salad, and top with freshly grated parmesan and fennel fronds. Enjoy!
Nutrition
Calories: 498kcal | Total Carbohydrates: 39g | Protein: 14g | Fat: 35g | Sodium: 1235mg | Fiber: 10g | Sugar: 27g | Net Carbs: 29g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com