Course Salad
Dietary Need Garlic Free, Gluten Free, Mushroom Free, Soy Free
Servings 4 Servings


  • 1 fennel with tops
  • 1/2 red onion
  • 2 corn kernels shaved off
  • 2 cups cherry tomatoes cut in half
  • 1 cup parsley leaves
  • 2 tablespoons unseasoned brown rice vinegar


  • Cut off the tops of the fennel and save the center section. These are the softest of the fennel tops. Using a mandoline, shave the fennel bulb and the red onion into a mixing bowl. Add the corn kernels, cherry tomatoes, parsley, and vinegar. Tear the fennel tops into shorter sections and add them to the bowl. Mix all ingredients thoroughly. Serve cold.