Sunday, July 7, 2013

Fresh Salad with Fennel & Parsley

With another hot day in the books, it is too hot to be doing anything. This salad is light and refreshing and perfect for the day. The fennel is crisp and the watery Boston lettuce is sure to keep you well hydrated. A no-fuss vinaigrette is the perfect dress for this simple salad. Pick up a rotisserie chicken from your local grocer to turn this into a complete meal with minimal effort (and heat).

Recipe yields 6 servings

2 fennel bulbs
2 cups Italian parsley
1 head green Boston lettuce

2 tbsp lemon juice
2 tsp honey
2 tbsp extra virgin olive oil
2 tbsp canola oil
Salt & freshly ground black pepper, to taste

Peel the leaves off the lettuce and give them a rough chop. Rinse and dry in a salad spinner before adding to a large salad bowl. Slice the fennel bulbs in half, lengthwise. Slice as thinly as possible and add to the bowl.

Rinse and dry the parsley. Remove the stems and throw into the bowl.

Toss together all the ingredients.

In a small bowl, whisk together the lemon juice and honey. Slowly add the oils and continue to whisk until incorporated. Add salt and pepper to your liking. Drizzle the salad with your dressing and toss to coat. Serve and enjoy!

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