Fennel and Mandarine Salad

Fennel and Mandarine Salad Salade de mandarines et fenouil ÉquipeNutrition Teamnutrition

This is a fresh, acidic, and delicate fennel and mandarin salad. Great as a starter, and very simple to make while being beautiful and colorful. Enjoy!  

Preparation 15 min
Cooking 0 min
Portion 4

Nutrition Facts (per serving)

Calories
210
Fat
12
Carbohydrates
19
Fibre
3
Protein
6
Sodium
160
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Ingredients

For the salad 

  • 1 fennel bulb

  • 4 clementines, peeled

  • 125 g (4 oz) bocconcini or burrata, 20% M.F. 

  • 12 black olives, pitted 

  • Fennel fronds, to taste

  • Mint leaves, to taste  

  • The zest of 2 clementines 

For the vinaigrette

  • The juice of 2 clementines 

  • 22.5 ml (1½ tbsp) olive oil 

  • 15 ml (1 tbsp) sherry vinegar 

  • 5 ml (1 tsp) honey or maple syrup 

  • Cracked black pepper and salt, to taste 

Preparation

  1. Thinly slice the fennel bulb with a mandoline and set aside 
  2. Cut the peeled clementines into thin wheels with a sharp knife and set aside 
  3. In a small bowl, make the vinaigrette by combining all the ingredients together.
  4. On two plates, layer the fennel slices and the mandarin slices.
  5. Coarsely slice the bocconcini or break open the burrata on top of the salad. Add the garnishes to taste and drizzle with vinaigrette. Enjoy immediately  

Notes

Can be refrigerated 3 days, without the vinaigrette mixed in, cannot be frozen.

Registered Dietitian Nutritionist