Fennel and Parsley SaladCon Polous
Recipe information
Yield
Makes 4 servings
Ingredients
4 baby fennel, trimmed and thinly sliced
2 cups flat-leaf parsley leaves
1/4 cup (2 fluid ounces) orange juice
2 tablespoons olive oil
1 tablespoon seeded mustard
Sea salt and cracked black pepper
Preparation
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 .
From Instant Entertaining by by Donna Hay, (C) 2006 The Ecco Press
