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Side Dish

Fennel and parsley salad with Meyer lemons

Andy Powning

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2 large fennel bulbs
1/2 bunch flat-leaf parsley, about 1 cup small sprigs and leaves
2 tsp. minced Meyer lemon zest
Salt and pepper
2 tbsp. extra-virgin olive oil
2 tbsp. Meyer lemon juice


Cut the fennel in half from top to bottom, cut out the core and remove any bruised outer leaves. Use a mandolin, vegetable slicer or sharp knife to slice the fennel crosswise, as thinly as possible. Transfer the fennel to a medium-sized bowl and toss with the parsley, lemon zest, 1/4 tsp. salt, a pinch of pepper and the oil. Add the lemon juice, toss again and season to taste with salt and pepper.

Shave parmesan, manchego or aged goat cheese over the salad and serve nestled in a bed of tender greens--nutty arugula or peppery sprigs of watercress are just a few of the possibilities.

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