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Mandarin and fennel salad

  • 0:20 Prep
  • 4 Servings


  • 1 fennel bulb, trimmed
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons white balsamic vinegar
  • 6 small mandarins, peeled, white pith and membrane removed, seeded, segmented
  • 1/3 cup fresh continental parsley leaves


  • 1
    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.
  • 2
    Whisk the oil and vinegar in a small bowl until well combined.
  • 3
    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.

Source: taste.com.au


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