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Parsley Fennel Salad
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Provided By:
Ruth Cousineau

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    • Passover is also a spring harvest festival and you won't find a fresher tasting salad than this. Using parsley as a salad green and not just as a garnish always amazes people. If you can't find flat-leaf (Italian) parsley, use curly.

    Ingredients

    Serves:

    Directions

    Halve fennel bulb lengthwise and slice as thinly as possible with knife or a hand-held adjustable-bladed slicer. Toss with parsley and lettuce in a large bowl.

    Whisk together lemon juice, honey, salt and pepper in a small bowl until salt is dissolved, then whisk in oils until blended. Toss with greens until coated and serve immediately.

    Cooks' note: Greens can be washed and dried and mixed with fennel, 1 day ahead and kept, chilled, in a sealable plastic bag with a dry paper towel. Toss with dressing just before serving.

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    2 Comments

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    petethompsonfla

    The lemon / honey salad dressing looks like a winner on other salad combinations as well.
    I don't like fennel.

    June 22 2011 at 12:17 AM Report abuse rate up rate down Reply
    dotr2

    This one is great, Husband not happy with it but he did eat it and said it was good. But He would rather have something else. I loved it, want tomake more for guest.

    April 13 2011 at 11:29 PM Report abuse rate up rate down Reply

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