Photo: Anna Pelzer
Fennel Arugula Salad
9 ingredients
10 min
4
openrecipes
I had never had fennel before, but when I tasted this salad I absolutely loved it and over the years I have changed the recipe to include Meyer lemons and truffle cheese. It’s really refreshing. The bitterness of the baby arugula with the tart lemon dressing and the salty Parmesan cheese makes it perfect.
Estimated Nutrition (whole recipe, rough)
504
Calories
27g
Protein
40g
Fat
14g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salad | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 ounces, weight FOR THE SALAD:
- 1 bulb Baby Arugula Lettuce
- ½ cups Fennel (Small)
- ½ cups Parmesan Romano Cheese (Freshly Grated)
- 1 Sottocenere Truffle Cheese (Thinly Sliced)
- 1 FOR THE DRESSING:
- 1-½ Tablespoon Large Meyer Lemon Or One More If Needed (Room Temp So It's Extra Juicy)
- ⅛ teaspoons Large Regular Lemon, Plus One More If Needed (Room Temp So It's Extra Juicy)
- ⅛ teaspoons Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes