Parsley Salad With Fennel and Horseradish
Total Time
10 minutes
Prep Time
10 minutes
Rating
0 out of 5 stars
()
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
How would you rate this recipe?
Preparation
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.