Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
168
Calories
2g
Protein
14g
Fat
12g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 3 tablespoons minced shallot
- 2 tablespoons fresh lemon juice (preferably Meyer lemon)
- 1 teaspoon red-wine vinegar, or to taste
- 1/2 teaspoon fine sea salt
- 1 small head escarole (3/4 pound), torn into bite-size pieces
- 1 small head frisée (3/4 pound), torn into bite-size pieces
- 1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
- 1/4 cup fine-quality extra-virgin olive oil
- 1 (1/2-pound) piece Parmigiano-Reggiano
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes