Using a mandoline, thinly slice the fennel bulbs. Coarsely chop enough of the fennel fronds to equal 1/4 cup.
In a large bowl, whisk the olives with the lemon juice, capers and 3/4 teaspoon each of salt and pepper (or to taste). Slowly drizzle in the olive oil, whisking constantly. Add the fennel slices and chopped fronds and toss well. Mound the salad on plates, top with the Parmesan cheese and serve.
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 94 (64%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 8.3mg||3 %|
|Sodium 506.8mg||17 %|
|Potassium 506.9mg||13 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 6.2g|
|Protein 5.2g||7 %|
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Calories per serving: 147
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