Shaved Fennel and Mandarin Salad
Toss shaved fennel, mandarin segments and red onion with a mandarin juice and olive oil dressing. Four servings in 15 minutes, with no cooking. Keep the fennel crisp Dress the salad just before serving and add the fruit last. Thin, even fennel slices take up the dressing more evenly. Allow 15 minutes for prep, with no cooking. Can I make it ahead? Yes. Refrigerate the sliced vegetables, fruit and dressing separately, then toss just before serving. For another savoury use of citrus, try these carrots with orange and olive oil.
Ingredients
Ingredients
Step-by-Step Method
Slice the fennel
Remove the stalks and tough outer layer. Weigh 300 g trimmed fennel, halve it lengthwise and cut out the hard core. Slice crosswise about 2 mm thick.
Prepare the mandarins
Set aside 60 g of the 240 g peeled mandarins and squeeze out the juice. Separate the remaining 180 g into segments and remove any seeds. Slice 35 g red onion into thin half-moons.
Whisk the dressing
Whisk the mandarin juice with 25 g extra virgin olive oil and 2 g salt. Toss the fennel and onion with the dressing.
Add the fruit and serve
Add the mandarin segments and gently toss once so they stay intact. Divide into four portions and serve right away.
Chef's Tips & Tricks
Dress the salad just before serving and add the fruit last. Thin, even fennel slices take up the dressing more evenly. Allow 15 minutes for prep, with no cooking.