- 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
- 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.
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