This is a quick side salad made with fresh fennel and hard-boiled eggs. It's very good!
NUTRITION NOTES ... This is a great low-carb salad for those who are watching their carbohydrate intake.
FROM THE ARCHIVES ... See the Recipe Box for other Vegetable Salads.
INSALATA di FINOCCHIO (FENNEL SALAD)
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Hands-on time: maybe 15 minutes
Time to table: see notes
4 hard-cooked eggs, cooled, 3 diced in small bits, 1 cut into sixths for garnishing
1 fennel bulb (see OLGA's TIPS)
Green onion, sliced thin
Juice of 1 lemon (or more, to taste)
Olive oil to taste (1 tablespoon used for nutrition estimate)
Salt and pepper to taste
Combine 3 eggs, fennel and green onion. Toss with remaining ingredients. Garnish with egg slices. If made with grated fennel, serve immediately. If made with sliced fennel, let rest for a couple of hours.
- Look for round-ish (vs elongated) bulbs of fennel. (Hmm. It's the roundish bulbs that are called "female" -- not, apparently, in a male-female gender way, but in a memory jogging way to remember that roundish bulbs are less fibrous. Want to know more? Try here.)
- To cut the fennel, first slice a bit off the root end. Then cut the bulb in half lengthwise.
- If you're going to eat the salad right away, grate the bulb. It won't keep so be ready to eat it up.
- If you're making the salad ahead of time, slice as thin as possible crosswise. When sliced, the salad will keep for a couple of days in the refrigerator.
- Either way, the core is quite delicous so cut it out and dice it separately.
Made with 1 tablespoon olive oil, Per Serving: 92 Cal (59% from Fat, 23% from Protein, 17% from Carb); 6 g Protein; 6 g Tot Fat; 2 g Sat Fat; 4 g Carb; 1 g Fiber; NetCarb3; 45 mg Calcium; 1 mg Iron; 75 mg Sodium; 164 mg Cholesterol; Weight Watchers 2 points