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Fennel and Parsley Salad

By Donna Hay

3.3

(3)

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Fennel and Parsley SaladCon Polous

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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

Preparation

  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 the simple leek and ricotta tarts .

From Instant Entertaining by by Donna Hay, (C) 2006 The Ecco Press
TagsSaladFennelRoot VegetableVegetableParsleyHerbs & SpicesMainSideDinnerLunchDairy FreeGluten FreeNut FreeRawKetoVegetarianVeganQuickEasyNo-CookCookbooks
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