Skip to main content
Epicurious
Cookbooks

Fennel and Parsley Salad

By Donna Hay

3.3

(3)

Image may contain Plant Food Produce Vegetable Dish Meal Bean Sprout Sprout Creme Ice Cream Dessert and Cream
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
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like “absolutely decadent” chocolate pudding and fattoush salad.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.