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Fennel, Red Onion, and Parsley Salad


Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, June 2004


  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1 medium fennel bulb, trimmed, halved lengthwise, and thinly sliced
  • 1 small red onion, halved lengthwise and thinly sliced into half-moons
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon celery seeds
  • Coarse salt and freshly ground pepper


  1. Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.

  2. Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.

Cook's Notes

Soaking the components of this simple salad in ice water for 10 minutes makes them cool and crisp. It also helps mellow the flavor of the red onions.

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