Fennel, Parsley, and Celery Salad

Name: Fennel, Parsley, and Celery Salad
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 8
Cuisine: Global
Ingredients: 3 celery stalks with leaves attached, plus additional leaves from the celery bunch; 2 mediums fennel bulbs, cored and very thinly sliced lengthwise, with fennel fronds reserved for garnish (optional); 79 milliliters oil-cured black olives, halved and pitted; 237 milliliters Italian parsley leaves, coarsely chopped; 1 preserved lemon, rind only, very thinly sliced

You can never have too many side dish recipes, so give Fennel, Parsley, and Celery Salad a try. Watching your figure? This gluten free, primal, and whole 30 recipe has 31 calories, 1g of protein, and 1g of fat per serving. This recipe serves 8. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up celery stalks, parsley leaves, preserved lemon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 minutes.

Instructions

Trim leaves from celery stalks and coarsely chop them; set aside. Thinly slice celery stalks on the bias.

Ingredients you will need

Celery Rib

Combine celery, celery leaves, fennel, parsley, olives, and lemon rind in a large bowl.

Ingredients you will need

Celery Leaves

Lemon Peel

Parsley

Celery

Fennel

Olives

Equipment you will use

Bowl

Add vinaigrette and toss to coat. Season well with salt and freshly ground black pepper. Mound salad onto a serving platter and, if using, garnish with fennel fronds.Beverage pairing: Palliser Estate Sauvignon Blanc, New Zealand. The Martinborough region of New Zealand, where this wine comes from, is known primarily for its Pinot Noir. But the Sauvignon Blancs from here are excellent, and this one provides both crispness and beautifully dry flavors of herbs, apricots, and tropical fruits, which make it a lively partner for the crunchy, herbal salad.

Ingredients you will need

Ground Black Pepper