Fennel, Carrot and Mandarin Salad

fennelsalad.jpg

A friend came for dinner the other night and instead of me cooking – I sat on my arse and made him do all the work. We still had a fridge full of food from our expedition to the vegetable markets some 5 days previous, one of which was fennel. He made this lovely salad. Food always tastes better when you’ve had nothing to do with it.

RECIPE:

INGREDIENTS:
1 large fennel head
1 medium carrot
1 tablespoon fresh dill (finely chopped)
2 mandarin oranges (separated into segments)
4 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon mandarin juice
salt & pepper

DIRECTIONS:

Cut the stalks and root off the fennel and discard. Cut the fennel into quarters and then shred into fine slices. Cut the carrots into batons or slices and, In a pan of boiling water cook for 4 minutes to blanch. Drain and rinse with cold water to cool them down. Combine the olive oil, lemon & mandarin juices with the dill and salt & pepper. Mix well.
Toss the fennel, carrots and orange segments together with the dressing and serve.

SERVING:
We ate it on its own as a starter. And it was lovely. We also had chicken, but I got too drunk to remember what was in it. It was nice though!

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