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Fennel and Parsley Salad

Photo: Romulo Yanes; Styling: Claire Spollen


Serves 4 (serving size: about 1 cup)

We love the crunch of raw fennel in the salad. Thinly sliced celery would also work.


  • 2 cups arugula
  • 1 cup thinly vertically sliced fennel
  • 1 cup fresh flat-leaf parsley leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon maple syrup
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 52
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 1 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 113 mg
  • calcium 50 mg

How to Make It

  1. Combine arugula, fennel, and parsley in a bowl. Combine oil, vinegar, mustard, maple syrup, pepper, and salt in a bowl, stirring with a whisk. Drizzle oil mixture over arugula mixture; toss to coat.

Cook's Notes

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