Fennel-Parsley Salad

  • Servings: 4


  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 fennel bulb, shaved
  • 1 cup flat-leaf parsley
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large bowl, whisk the lemon juice, mustard and olive oil. Season the dressing with salt and pepper. Add the fennel and parsley and toss.

Contributed By Published April 2008

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