Recipes and Cooking Fennel and Parsley Salad 5.0 (2) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick Prep Time: 20 mins Chill Time: 4 hrs Total Time: 4 hrs 20 mins Servings: 6 Yield: 4 cups Jump to Nutrition Facts Ingredients 3 fennel bulbs 2 lemons, juiced 2 tablespoon extra-virgin olive oil Kosher salt Freshly ground black pepper ¼ cup fresh flat-leaf Italian parsley leaves Shaved Parmesan cheese (optional) Directions Cut off and discard fennel stalks.Trim base and remove any wilted outer layers. Cut into quarters lengthwise and remove core. Using a mandolin or very sharp knife, thinly slice fennel. In a mixing bowl combine fennel and lemon juice; toss to combine. Just before serving drizzle with olive oil and season to taste with salt and freshly ground black pepper. Add parsley; toss to combine.Top with Parmesan, if desired. Rate it Print Nutrition Facts (per serving) 81 Calories 5g Fat 10g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 81 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Sodium 128mg 6% Total Carbohydrate 10g 4% Protein 2g Vitamin C 23.3mg 117% Calcium 62mg 5% Iron 1.1mg 6% Potassium 515mg 11% Folate, total 38.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.