Fennel and Mandarin Salad
Ingredients
1 fennel bulb, trimmed
2 tbsp fresh lemon juice
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp white balsamic vinegar
6 small mandarins, peeled, white pith and membrane removed, seeded, segmented
1/3 cup fresh continental parsley leaves
Method
Use a vegetable peeler to cut the fennel into thin strips. Place in a large bowl and cover with iced water. Stir in lemon juice.
Whisk the oil and vinegar in a small bowl until well combined.
Drain the fennel and place in a serving dish. Add the mandarin and parsley. Drizzle over the dressing. Season with salt and pepper. Toss to combine.
SERVES 4 as a side salad
