Mandarin and fennel salad

Fill your fruit bowl with mandarins, then pop segments into this salad that’s great with slow-cooked pork.

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.

Source

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

Mixing Bowl Set

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