10 Ingredients
  • 1 large fennel bulb, halved, cored, and very thinly sliced
  • 3 heads butter or Boston lettuce, torn into pieces
  • 1/4 cup fresh tarragon leaves, torn into pieces
  • 4 scallions, white and green parts, chopped
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 7 tablespoons extra-virgin olive oil
  • Shaved Pecorino Romano (optional)
Nutrition
175
9% daily value
6 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

25% 16

Saturated

11% 2

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

3% 8

Carbs (net)

- 5

Fiber

12% 3

Sugars

- 3

Sugars, added

- 0

Protein

5% 2

Cholesterol

- 0

Sodium

12% 286

Calcium

8% 81

Magnesium

7% 28

Potassium

10% 485

Iron

12% 2

Zinc

3% 0

Phosphorus

9% 63

Vitamin A

19% 167

Vitamin C

16% 14

Thiamin (B1)

5% 0

Riboflavin (B2)

8% 0

Niacin (B3)

5% 1

Vitamin B6

11% 0

Folate equivalent (total)

21% 85

Folate (food)

- 85

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

18% 3

Vitamin K

120% 144
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