Parsley & Fennel Salad - Rachael Ray Every Day

    Parsley & Fennel Salad

    Author:
    Publish date:
    • Prep Time
    • 20Servings

    Ingredients

    • 2 fennel bulbs (2 1/2 lbs.)
    • 3 cups lightly packed) flat-leaf parsley sprigs
    • 2 cups lightly packed) curly parsley sprigs
    • 2 large heads boston lettuce, torn into bite-size pieces
    • 1/4 cup white wine vinegar
    • 1 tablespoon grainy mustard
    • 1 teaspoon sugar
    • Salt and pepper
    • 1/3 cup EVOO
    • 3 tablespoons minced fresh chives

    Preparation

    Trim off and discard the fennel stalks. Halve and core the bulbs. Using a handheld slicer, cut into paper-thin slices.

    In a large salad bowl, toss the fennel, both parsleys and the lettuce.

    In a small bowl, whisk the vinegar, mustard, sugar, 1/2 tsp. salt and 1/4 tsp. pepper. Whisk in the EVOO, then the chives. Drizzle the dressing over the greens and toss.