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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 baby fennel, trimmed and thinly sliced |
2 cups flat-leaf parsley leaves |
1/4 cup (2 fluid ounces) orange juice |
2 tablespoons olive oil |
1 tablespoon seeded mustard |
sea salt and cracked black pepper |
Directions:
1. Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .
2. From Instant Entertaining by Donna Hay.
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