Serves 8-10
Ingredients
2 large fennel bulbs, thinly sliced (if you can't find fennel, substitute one thinly sliced cabbage)
1 large bunch parsley, tender stems and leaves
¼ cup fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
Fresh horseradish, for grating
1 large bunch parsley, tender stems and leaves
¼ cup fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
Fresh horseradish, for grating
Method
Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.
NOTE: Fresh horseradish is often found among the exotic mushrooms and other “specialty produce” at many chain grocery stores. If you can’t find it, feel free to use a dab of prepared horseradish when tossing the fennel.
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