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Fennel and Parsley Salad

3.8

(4)

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Fennel and Parsley Salad Con Polous

Ingredients

Makes 4 servings

4 baby fennel, trimmed and thinly sliced
2 cups flat-leaf parsley leaves
1/4 cup (2 fluid ounces) orange juice
2 tablespoons olive oil
1 tablespoon seeded mustard
Sea salt and cracked black pepper

  1. Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with thesimple leek and ricotta tarts.

FromInstant Entertainingby by Donna Hay, (C) 2006 The Ecco Press
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Reviews (4)

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  • I am unsure as to what "seeded mustard" means. Is this mustard seed? Is this a store-bought mustard sauce with seeds in it? Is this dijon mustard with the seeds removed (i.e. "seeded")?

    • Bloodfang2014

    • Varanasi, India

    • 12/15/2014

  • Easy to make. You really do need a mandolin since paper thin slices of the fennel are essential. Light, simple and delicious.

    • therileys

    • 5/12/2012

  • You really have to like fennel and parsley. I like fennel,but would pair this wih something other than parsley. The slice fennel is also difficult to eat, although the salad is pretty, I would recommend cutting the fennel differently.

    • charrynn

    • Milwaukee, WI

    • 6/7/2008

  • I liked this as it was very easy. Raw fennel is so fresh and crisp, it is nice to make it so simple and tasty.

    • leighloo

    • 2/18/2008

Tags Salad Fennel Root Vegetable Vegetable Parsley Herbs & Spices Main Side Dinner Lunch Dairy Free Gluten Free Nut Free Raw Keto Vegetarian Vegan Quick Easy No-Cook Cookbooks
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