9 Ingredients
  • 3 tablespoons minced shallot
  • 2 tablespoons fresh lemon juice (preferably Meyer lemon)
  • 1 teaspoon red-wine vinegar, or to taste
  • 1/2 teaspoon fine sea salt
  • 1 small head escarole (3/4 pound), torn into bite-size pieces
  • 1 small head frisée (3/4 pound), torn into bite-size pieces
  • 1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
  • 1/4 cup fine-quality extra-virgin olive oil
  • 1 (1/2-pound) piece Parmigiano-Reggiano
Nutrition
198
10% daily value
8 servings
                                       
                                            low-​carb, low-​sugar, vegetarian, gluten-​free
     

Fat

22% 14

Saturated

28% 6

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

2% 7

Carbs (net)

- 3

Fiber

15% 4

Sugars

- 2

Sugars, added

- 0

Protein

23% 12

Cholesterol

6% 19

Sodium

18% 422

Calcium

40% 399

Magnesium

9% 34

Potassium

11% 402

Iron

5% 1

Zinc

7% 1

Phosphorus

34% 241

Vitamin A

21% 191

Vitamin C

26% 16

Thiamin (B1)

5% 0

Riboflavin (B2)

9% 0

Niacin (B3)

3% 1

Vitamin B6

6% 0

Folate equivalent (total)

18% 72

Folate (food)

- 72

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

11% 2

Vitamin K

181% 145
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