Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
279
Calories
12g
Protein
21g
Fat
13g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| 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
- 2 bunches arugula thick stems removed 2 fennel bulbs very thinly sliced ¼ cup extra virgin olive oil 3 tablespoons fresh lemon juice ½ teaspoon salt 1 teaspoon freshly ground black pepper 3 tablespoons parmesan cheese shavings.
Directions
1
Combine arugula and fennel in a salad bowl.
2
Whisk together the olive oil, lemon juice, salt and pepper and toss with greens.
3
Garnish with parmesan shavings.
Recipe sourced from
fandom