Fennel and Parsley Salad

Name: Fennel and Parsley Salad
Yield: 4 servings
Ingredients: 1 4 baby fennel, trimmed and thinly sliced; 1 2 cups flat-leaf parsley leaves; 1 1/4 cup (2 fluid ounces) orange juice; 1 2 tablespoons olive oil; 1 1 tablespoon seeded mustard; 1 Sea salt and cracked black pepper

From the kitchen of Carly

Crisp fennel and bright parsley get dressed in a punchy orange-mustard vinaigrette that cuts through the anise sweetness with citrus snap. Light, herbaceous, and perfect alongside something rich like creamy leek tarts.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 baby fennel, trimmed and thinly sliced
12 cups flat-leaf parsley leaves
11/4 cup (2 fluid ounces) orange juice
12 tablespoons olive oil
11 tablespoon seeded mustard
1Sea salt and cracked black pepper

Instructions

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 .