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
  • pecorino romano cheese
Nutrition
131
7% daily value
8 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

19% 12

Saturated

9% 2

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 1

Carbs

2% 6

Carbs (net)

- 4

Fiber

9% 2

Sugars

- 2

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

9% 215

Calcium

6% 61

Magnesium

5% 21

Potassium

8% 364

Iron

9% 2

Zinc

3% 0

Phosphorus

7% 47

Vitamin A

14% 125

Vitamin C

12% 11

Thiamin (B1)

4% 0

Riboflavin (B2)

6% 0

Niacin (B3)

4% 1

Vitamin B6

8% 0

Folate equivalent (total)

16% 64

Folate (food)

- 64

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 2

Vitamin K

90% 108
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