Fennel Panzanella Recipe

Recipe By EatingWell

James beard award-winner and top chef contestant karen akunowicz of fox & the knife in boston turns this italian-inspired bread salad into a hearty fall dish. Instead of tomato, fennel mingles with the vinaigrette to let the bread soak up its licorice notes, while the arugula lends the dish a hint of pepper. The lemony vinaigrette is so simple and tastes so much fresher than store-bought. Make a double batch to toss on other salads. It will keep in the fridge for up to a week. Add some shredded chicken to the salad to make it a meal.

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Ingredients For Fennel Panzanella Recipe

Nutrition
value
459
calories per serving
28 g Fat17 g Protein46 g Carbs31 g FiberOther

Current Totals

  • 28 g Fat
  • 17 g Protein
  • 46 g Carbs
  • 31 g Fiber

MacroNutrients

  • Carbs
    46 g
  • Protein
    17 g
  • Fiber
    31 g

Fats

  • Fat
    28 g

Vitamins & Minerals

  • Calcium
    1101 mg
  • Iron
    15 mg
  • Vitamin A
    227 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    5 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    80 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    30 mg
  • Vitamin E
    2 mg
  • Copper
    1 mcg
  • Magnesium
    332 mg
  • Manganese
    5 mg
  • Phosphorus
    474 mg
  • Selenium
    4 mcg
  • Zinc
    3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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