FENNEL AND PARSLEY SALAD

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Fennel and Parsley Salad image

Provided by Donna Hay

Categories     Salad     Vegetable     Appetizer     Side     No-Cook     Vegetarian     Quick & Easy     Dinner     Lunch     Fennel     Spring     Summer     Shower     Vegan     Parsley     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

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

Steps:

  • 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 .

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