Based on a Parsley & Celery salad recipe from a cooking mag (Bon Appetit or Gourmet, can't remember which, just that it was sometime in 2006 or 2007. I think.) Anyway, I subbed fresh fennel bulb for the celery, added carrot shavings, and tweaked the dressing a bit. The recipe is for 2 (though I've been known to eat an entire recipe in one sitting), but the ingredients are in amounts that can be multiplied easily.

Share: