Fennel salad with apple and lemon
Recipe for a fresh, crisp salad with fennel, pointed cabbage and apple - lemon and parmesan.
Servings 4 servings
Calories 280kcal
Ingredients
- 1 fennel bulb
- 1 apple
- 1/2 lemon, juice of
- 1/2 pointed cabbage (sweetheart cabbage), finely shredded
- 20 g parmesan, finely grated
- 1 handful flat-leaf parsley, roughly chopped
- 2-3 tbsp dill, roughly chopped
- 50 g toasted hazelnuts, roughly chopped - click here for the recipe
Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 lemon, finely grated zest of
- 2 tsp Dijon mustard
- 2 tsp honey
- Salt and freshly ground pepper
Instructions
- Slice the fennel and apple very thinly - ideally on a mandoline. Squeeze a good splash of lemon juice over and toss so the apple does not brown.
- Mix the ingredients for the vinaigrette, season with salt and freshly ground pepper and stir well.
- Put the fennel, apple, pointed cabbage, herbs, parmesan and hazelnuts in a large bowl. Drizzle the vinaigrette over the top and toss well.
- Serve straight away - or keep chilled in the fridge until ready to serve.
Nutrition
Calories: 280kcal | Carbohydrates: 24g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 3mg | Sodium: 145mg | Potassium: 595mg | Fiber: 7g | Sugar: 15g | Vitamin A: 341IU | Vitamin C: 59mg | Calcium: 155mg | Iron: 2mg