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mandarin & fennel salad

mandarin & fennel salad


  • 1 fennel bulbs trimmed (sliced lengthways ½ cm thickness)
  • 2 Tbsp lemon juice
  • 1 1/2 tbsp extra virgin olive oil
  • 1 1/2 tbsp champagne vinegar or verjuice
  • 6 mandarins segmented
  • 1/3 cup torn italian parsley
  • 1 dessert spoon roughly chopped olives


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