Fennel, Mandarin and Blanched Almond Salad
This Fennel, Mandarin and Blanched Almond Salad is light, fragrant and textural - crisp fennel, sweet mandarins and creamy almonds will delight your guests.
Servings: 8 as a side
Calories: 181kcal
Equipment
- Mandoline / V-Slicer
Ingredients
For the salad
- 3 medium fennel bulbs (approximately 705 grams / 25 ounces)
- ⅓ cup fennel fronds (use chopped dill if the fronds on your fennel are sparse)
- 4 medium mandarins (approximately 360 grams / 12.7 ounces)
- ½ cup almonds, blanched
For the citrus vinaigrette*
- ⅓ cup olive oil (extra virgin)
- ½ tablespoon lemon zest (approximately the zest from 1 lemon)
- ½ tablespoon lime zest (approximately the zest from 1 lime)
- ½ tablespoon orange zest (approximately the zest from 1 orange)
- ½ tablespoon mandarin zest (approximately the zest from 1 mandarin)
- 2 tablespoons lemon juice
- 2 tablespoon lime juice
- ½ tablespoon orange juice
- ½ tablespoon mandarin juice
Instructions
- Blanch your almonds either by soaking them overnight or by boiling them in a small saucepan for 2-3 minutes, once the skins are wrinkly, allow to cool and then peel them (keep the white almonds in hot water until you are ready to use them in your salad).½ cup almonds, blanched
- Wash and trim your fennel (reserve the fronds). Remove the core and slice thinly either with a sharp knife or with a mandoline/v-slicer.3 medium fennel bulbs
- As fennel discolours place it in a bowl with cold water until you are ready to use.
- Roughly chop your reserved fennel fronds to make ⅓ cup).⅓ cup fennel fronds
- Peel your mandarins, remove the pith and seeds, separate them into segments then cut them in half lengthways.4 medium mandarins
- Add all your vinaigrette ingredients to a glass jar, season with sea salt and cracked black pepper then shake until emulsified.⅓ cup olive oil, ½ tablespoon lemon zest, ½ tablespoon lime zest, ½ tablespoon orange zest, ½ tablespoon mandarin zest, 2 tablespoons lemon juice, 2 tablespoon lime juice, ½ tablespoon orange juice, ½ tablespoon mandarin juice
- Drain your fennel in a colander and pat dry with a towel, transfer to a large mixing bowl, add the rest of your ingredients.
- You will not need all of the dressing just gradually pour the dressing over your salad until all the ingredients are well coated and reserve the remaining dressing for another salad.*
- Season your salad with salt and pepper, toss well until combined. Taste and adjust seasonings according to your taste.
- Arrange in a salad bowl, serve and enjoy!
Video
Notes
- You will not need all of this vinaigrette, reserve the leftovers to use in another salad, it will keep in your fridge for approximately 2-3 days.
- It is great with salad greens and avocado!
Nutrition
Calories: 181kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Sodium: 50mg | Potassium: 517mg | Fiber: 4g | Sugar: 9g | Vitamin A: 579IU | Vitamin C: 29mg | Calcium: 85mg | Iron: 1mg