Fennel and Mandarin Salad


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


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

Join Our Newsletter