Best 4 Fennel And Parsley Salad Recipes

Fennel and parsley salad is a refreshing and flavorful dish that is perfect for any occasion. The combination of fennel and parsley creates a unique taste that is both sweet and savory. The salad is also very versatile and can be served as an appetizer, side dish, or main course. With its vibrant colors and delicious flavor, fennel and parsley salad is sure to be a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

FENNEL, RED ONION, AND PARSLEY SALAD

Fennel, Red Onion, and Parsley Salad image

Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1 cup loosely packed fresh flat-leaf parsley leaves
1 medium fennel bulb, trimmed, halved lengthwise, and thinly sliced
1 small red onion, halved lengthwise and thinly sliced into half-moons
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon celery seeds
Coarse salt and freshly ground pepper

Steps:

Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.

PARSLEY SALAD WITH FENNEL AND HORSERADISH

Parsley Salad With Fennel and Horseradish image

I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm. "You going to finish that?" I might ask my neighbor at the table when I see they have left theirs untouched after just a nibble. This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it's less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if those tables include braised pots of red meat. While parsley and fennel can be prepared ahead of time, the salad itself is best dressed right before you eat.

Provided by Alison Roman

Categories easy, salads and dressings, appetizer, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

2 fennel bulbs, thinly sliced
1 large bunch parsley, tender stems and leaves
1/4 cup fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
Fresh horseradish, for grating

Steps:

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.)
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.

PARSLEY, FENNEL, AND CELERY ROOT SALAD

Parsley, Fennel, and Celery Root Salad image

Categories Salad Leafy Green Vegetable No-Cook Fennel Fall Shallot Parsley Gourmet

Yield Makes 10 servings

Number Of Ingredients 10

Ingredients

1 large fennel bulb with fronds (sometimes called anise; 1 1/4 lb)
4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches)
1 1/2 cups small curly parsley sprigs (from 2 large bunches)
1 medium celery root (1 lb), peeled with a sharp knife and cut into 1/8-inch-thick matchsticks
2 1/2 to 3 tablespoons fresh lemon juice
2 tablespoons minced shallot
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil

Steps:

Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.

FENNEL AND PARSLEY SALAD

Fennel and Parsley Salad image

Provided by Donna Hay

Categories Salad Vegetable Appetizer Side No-Cook Vegetarian Quick & Easy Dinner Lunch Fennel Spring Summer Shower Vegan Parsley Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

4 baby fennel, trimmed and thinly sliced
2 cups flat-leaf parsley leaves
1/4 cup (2 fluid ounces) orange juice
2 tablespoons olive oil
1 tablespoon seeded mustard
Sea salt and cracked black pepper

Steps:

Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .

Tips:

Choose the freshest fennel and parsley possible. This will ensure that your salad is packed with flavor.
Use a sharp knife to thinly slice the fennel. This will help to prevent the fennel from becoming tough.
If you don't have a mandoline, you can use a sharp knife to thinly slice the fennel. Just be careful to slice the fennel as thinly as possible.
Add the dressing to the salad just before serving. This will help to prevent the salad from becoming soggy.
Serve the salad immediately. Fennel salad is best enjoyed fresh.

Conclusion:

Fennel and parsley salad is a refreshing and flavorful salad that is perfect for a summer lunch or dinner. The fennel and parsley are a great combination, and the dressing is light and tangy. This salad is also very easy to make, so it's a great option for busy weeknights.