Parsley, Fennel & Pumpkin Seed Salad

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Parsley, fennel and pumpkin seed salad uses the fennel bulb to great effect. Make parsley, fennel and pumpkin seed salad with help from the author of eight cookbooks in this free video clip.

Part of the Video Series: Soups & Salads
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Video Transcript

Hi, I'm Vicki Chelf, and I'm the author of Vicki's Vegan Kitchen. And I'm going to show you how to make a very simple salad with fennel and pumpkin seeds, and black olives. And this is a fennel bulb. A lot of people don't know what to do with them. But it's good raw or cooked. And I'm going to just, I've been grating it just like this. And you could do it in a food processor if you prefer but it's nice to have sort of shaved rather then big chunks in the salad. So we are going to throw it in a bowl. And you can use onions or scallions for this but I sort of like the taste of the flavor of shallot. And here's a little shallot. I'm going to grate that too. We want a couple of tablespoons of shallot in the salad. Be careful with your fingers when you grate. They might make you cry a little bit. Some pumpkin seeds. They're toasted and I just toasted them in a skillet with about a half a teaspoon of olive oil until they are nice and crispy. And I am crying from the shallot, until they're nice and crispy. And be careful not to burn them. And let them cool before you put them in a closed container. Or let them cool before you put them in the salad so they'll stay crisp. Some lemon, lemon juice, black olives, parsley. We need a little olive oil a tablespoon or so. And there you go voila, real easy fennel salad with pumpkin seeds and black olives.


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