Shaved Fennel And Parmesan Salad

Ingredients

• 3 tablespoons fresh lemon juice
• ½ teaspoon salt
• ½ teaspoon fresh black pepper
• ¼ cup olive oil
• 4 bulbs fresh fennel
• 1 head radicchio
• ½ pound chunk Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    424 calories; 28 grams fat; 11 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 23 grams protein; 38 milligrams cholesterol; 1199 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil.
2. Using a sharp knife or the slicing attachment on a food processor, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fanlike slices. Place the fennel in the lemon vinaigrette and toss.
3. Tear the radicchio leaves into bite-size pieces and toss with the fennel. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin sheets, sprinkle on each plate and serve.

10 minutes