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With a gentle anise flavor, as well as a great crunch, fresh fennel is delicious in this salad and even on its own when sliced thinly. If you're looking to update your salad greens, this fennel and parsley salad is perfect. Due to its simplicity, you can change up the ingredients very easily and create new versions of it throughout the fall months.
Read on for the recipe from the cookbook: Instant Entertaining by Donna Hay.
- 4 baby fennel, trimmed and thinly sliced
- 2 cups flat-leaf parsley leaves (dill also works well)
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 tablespoon seeded mustard
- sea salt and cracked black pepper
Adapted from the cookbook: Instant Entertaining by Donna Hay
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9-23-2008 @5:04PM Stephen said... one of my favs this salad, I prefer lemon juice tho.
http://crapkitchen.blogspot.com/
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9-23-2008 @5:37PM Cory said... Just tried this, added some Boston lettuce (it was right next to the fennel, it had a bit of brown on the outer leaves and was half price due to the 'damage'), dill and some leftover blue cheese, worked great. I've never tried fennel as a salad before, and while it's anise-y by itself, with the citrus, parsley and dill it doesn't overpower.
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9-23-2008 @10:36PM Debby said... Great salad when you want to add a side dish with a little crunch. LIght and fruity dressing.
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