This tangy, winter salad features thinly sliced fennel and onion with vibrant, fresh citrus. Use oranges or tangerines, just get the best fruit you can find and prepare to love salad!
Course Salad, Side Dish
Cuisine American
Dish Type Salad
Cooking Style vegan, Vegetarian
Diet and Health Healthy
Seasonal Christmas, Holiday season, New Year's Eve, spring, Thanksgiving, winter
Slice the fennel and onion as thinly as possible, preferably using a mandolin or food processor. (I prefer the vegetables cut with a mandolin for uniformity.)
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.)
Notes
To slice the fennel as thinly and uniformly as possible, the best tool is a mandolin. If you don't have a mandolin, you can use a food processor or cut by hand, using a heavy and sharp chef's knife.
A note on the provided nutrition information
The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.