Ingredients

  • 2 fennel bulbs
  • 4 ½ cups parsley 1 bunch flat/10 serv
  • 1 ½ cups parsley 1 bunch curly/10
  • 1 medium celeriac 1/8" matchsticks
  • 3 tablespoons lemon juice
  • 2 tablespoons onion minced
  • 1 teaspoon garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 70 grams olive oil, virgin

Directions

1. Tear enough fennel fronds into small sprig to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard. Quarter bulb then cut into paper-thin slices. Toss sliced fennel with fronds, finely chopped parsleys, and celery root in a large bowl.
2. Whisk together lemon juice, onion, garlic, salt, pepper and oil in small bowl. Toss salad with dressing.

Notes
Serving Ideas:Original serves 10


Categories
DishesSalads, Side
Keywords
Side DishesSalads
MacGourmet downloadParsley, Fennel, and Celery Root Salad. To import, drag image to your MacGourmet recipe box.