Fennel, Red Onion, and Parsley Salad
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Martha Stewart Living, June 2004
- Prep Time 5 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
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Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
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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.
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