Parsley & Fennel Salad - Rachael Ray In Season

Parsley & Fennel Salad

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  • 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.