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.