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20 minutes
Prep: 15 minutes
79 calories per serving view nutrition facts
6 servings
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| 6 | each | fennel bulb | medium knobs |
| 1/4 | cup | olive oil | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | freshly ground |
| 2 | teaspoons | wine vinegar | optional |
Remove and discard bruised leaves from the fennel.
Cut off and discard the long stems and most of the green.
Wash under running cold water and pat dry.
Cut into small cubes (1/3 inch) and place in a salad bowl.
Add the remaining ingredients and toss to combine.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 393mg | 16% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other night at the restaurant where I work, the executive chef admonished one of the other chefs for not applying enough...
This dish is fast and easy to make and tastes fantastic!
When President-elect Barack Obama made tuna salad with his family on “60 Minutes” last year, he used this recipe, specifying troll-caught albacore.
