Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette
User Reviews
5.0
174 reviews
Excellent
Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette
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Fennel is one of those vegetables that you can enjoy raw, as here in a salad. Roasted or braised and you have a very silky aromatic yet bittersweet flavor.
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Ingredients
- ¼ cup lemon juice
- ½ cup olive oil
- 1 shallot finely chopped
- 2 fennel bulbs - small to medium
- 8 Campari tomatoes
- 10 basil washed and cut in chiffonade
Instructions
- In a small bowl combine the lemon juice, shallots, a pinch of salt and pepper.
- Whisk in the olive oil in a steady stream until it is incorporated well and emulsified.
- Cut the stalks of the fennel bulbs. Slice off the tough bottom end and remove any tough or discolored our layers. Slice each bulb in half lengthwise and then slice the fennel as thin as you can.
- Put the slices in a bowl with room enough to toss them.
- Stem the tomatoes and cut them into wedges (I remove the seeds).
- Place them in the same bowl as the fennel and add the basil.
- Toss with enough of the vinaigrette to coat them well. Season with salt and pepper to taste.
Nutrition Information
Show Details
Calories
84kcal
(4%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Sodium
73mg
(3%)
Potassium
1083mg
(31%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
2260IU
(45%)
Vitamin C
53.6mg
(60%)
Calcium
82mg
(8%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Sodium | 73mg | 3% |
| Potassium | 1083mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 2260IU | 45% |
| Vitamin C | 53.6mg | 60% |
| Calcium | 82mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
174 reviews
Excellent
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