Parsley Salad With Fennel and Horseradish
Total Time
10 minutes
Prep Time
10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 to 10 servings
- 2 fennel bulbs, thinly sliced
- 1 large bunch parsley, tender stems and leaves
- ¼ cup fresh lemon juice, plus more to taste
- Kosher salt and freshly ground black pepper
- Olive oil, for drizzling
- Fresh horseradish, for grating
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Preparation
Step 1
Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
Step 2
Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.
Step 3
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Chef's notes
The shaved fennel here provides a bit of bulk and crunch, but, if you can’t find fennel, you could easily use thinly sliced radish, cabbage or celery.
Fresh horseradish is one of those things that’s more available than you think, inexplicably included among the exotic mushrooms and other “specialty produce” at many chain grocery stores. That said, if you can’t find it, feel free to use a dab of prepared horseradish when tossing the fennel, or simply skip it, and be sure to give a few extra grinds of black pepper to compensate for its heat.
