Fennel, Parsley, and Red Onion Salad

Fennel, Parsley, and Red Onion Salad

  • 1 fennel bulb, trimmed, halved lengthwise and thinly sliced 
  • 1 cup parsley leaves
  • 1 small red onion, halved lengthwise and thinly sliced 
  • 1/2 teaspoon celery seeds
  • Juice and Zest from 1 lemon 
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper
  1. Prepare an ice-water bath in a large mixing bowl.

  2. Soak the parsley leaves and sliced fennel and onion in a colander set in the ice-water bath. Let soak 10 minutes. This not only chills the final salad down for a nice treat on a summer night, it also smoothes the onion's intense flavor. 

  3. Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl.

  4. Add the celery seeds, lemon juice, lemon zest, and olive oil. Toss to combine.

  5. Season with salt and freshly ground pepper.