Fennel and Parsley Salad

WELLLL I had a great post up, but it all vanished.

So! here are the photos. I can’t remember what I said earlier, but it was a gas I tell you.

A gas.

Hope you enjoyed this post. Ha!

Fennel and Parsley Salad
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  • 1 fennel bulb, trimmed, cored and thinly sliced (mandolin works great!)
  • 1 mini cucumber, thinly sliced
  • 1/3 cup thinly red onion
  • 1 cup rinsed parsley leaves
  • 1/4 cup sliced almonds, lightly toasted
  • 2 cloves garlic, grated
  • 1/2 lemon, juiced
  • 1/4 cup extra virgin olive oil
  • Salt and pepper
  • Sliced parmesan, for garnish


  1. In a small bowl, whisk together the oil, grated garlic, lemon juice, a pinch of salt and a couple grinds of black pepper.
  2. In a larger serving bowl, combine the fennel, parsley, cucumber, red onion, almonds, parmesan and fennel fronds from the stems. Add the dressing over the top and toss to coat.
  3. Serve immediately!
  4. Serves four.

Make it make it!

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