Celery and Fennel Salad – Recipe
Ingredients
- 12 grams pumpernickel (about one 1/4" slice with the crusts removed), cut into 1/4" dice
- Vegetable oil for frying pumpernickel
- 140 grams celery (about 4 stalks), strings removed, sliced about 1/8" thick
- 140 grams fennel (about 1/3 bulb), sliced about 1/8" thick, (parallel to the base)
- 15 grams extra-virgin olive oil (1 tablespoon)
- Lemon juice, as needed
- Maldon salt, as needed
- Celery leaves, as needed
- Fennel fronds, as needed
- Small block of blue cheese, any type you like, frozen hard
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 335g | |
| Calories 231 | |
| Calories from Fat 140 | 61% |
| Total Fat 15.85g | 20% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 262mg | 11% |
| Potassium 917mg | 26% |
| Total Carbs 21.86g | 6% |
| Dietary Fiber 6.7g | 22% |
| Sugars 4.12g | 3% |
| Protein 3.58g | 6% |
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