This tangy, winter salad features thinly sliced fennel and onion with vibrant, fresh citrus.
Course Salad, Side Dish
Dish Type Salad
Cooking Style vegan, Vegetarian
Diet and Health Healthy
Seasonal Christmas, Holiday season, New Year's Eve, spring, Thanksgiving, winter
Ingredient fennel, tangerine
Prep Time 15mins
Total Time 15mins
Servings 4as a side dish
Author Amy Reiley
1small fennel bulb
1medium sweet onion
2tangerines or 1 orange
2cbaby arugulawashed and dried
salt & pepper to taste
good quality olive oil or your favorite dressing
Slice the fennel and onion as thinly as possible, preferably using a mandolin or food processor.
Cut off the very top and bottom of each tangerine. Then peel the fruit with your knife. Next—and this is the tricky part—carefully slice the fruit between the membrane and the flesh. Repeat with all of the segments of both tangerines.
Toss the fennel, onion, tangerine and arugula in a medium mixing bowl. And top with salt, pepper and your favorite dressing to taste. (A splash of premium olive oil recommended.)