Satsuma Mandarin & Fennel Salad
 

Satsuma Mandarin & Fennel Salad

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This raw mandarin and fennel salad is light, flavorful and full of crunch. We love the mild anise (licorice) flavor of the fennel with the sweet, tangy flavor of the mandarins. Super simple to make and very healthy to eat. 

SERVING SIZE

2

INGREDIENTS

1-2 fennel bulbs, trimmed, thinly sliced

2 tablespoons fresh lemon juice

4-5 mandarins, peeled, white pith and membrane removed, segmented

2 tablespoons extra virgin olive oil

2 tablespoons white balsamic vinegar

½ teaspoon sea salt

¼ teaspoon fresh cracked pepper

1/3 cup fresh parsley leaves, coarsely chopped (save a little for garnish) (optional

2 scallions, thinly sliced (save a little for garnish)

 

INSTRUCTIONS

Use a vegetable peeler or mandoline to slice the fennel into thin strips. Place strips in a large bowl and cover with iced water. Stir in lemon juice. 

Over a medium bowl, using a sharp paring knife, cut off the peel and pith of the mandarins and then slice in between the membrane to remove the segments. Squeeze the membrane into the bowl to catch any remaining juice, then discard the membrane. 

Whisk together the mandarin juice from the segments, oil, vinegar, salt and pepper in a small bowl until well combined.  Let chill.

Drain the fennel and add to the mandarin segments. Then add the parsley and scallions. Drizzle the dressing over the fennel and mandarin segments. Season with more salt and pepper. Toss to combine.

Place on serving dishes, sprinkle over a little more scallions and parsley. 

Enjoy!

 

  PRINT VERSION

vegetable plate

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