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Oryana Natural Foods Market

Fennel Parsley Salad

July 31, 2012, 11:07 am

From Huffington Post

1/2  fennel  bulb, stalks discarded
2 cups flat-leaf parsley leaves, stems removed
1 head Boston lettuce, torn to bite-size pieces
2 tablespoons fresh lemon juice
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons olive oil

Halve fennel bulb lengthwise and slice as thinly as possible with knife or a hand-held adjustable-bladed slicer. Toss with parsley and lettuce in a large bowl.

Whisk together lemon juice, honey, salt and pepper in a small bowl until salt is dissolved, then whisk in oils until blended. Toss with greens until coated and serve immediately.

 Cooks' note: Greens can be washed and dried and mixed with fennel, 1 day ahead and kept, chilled, in a sealable plastic bag with a dry paper towel. Toss with dressing just before serving.