Citrus Fennel Salad

Citrus Fennel Salad

Alexander Foster-Petrocco

Prep: 15 minutes
Difficulty: Easy
Serves: 3

Ingredients

Dressing

Salad Base

  • 1 whole Fennel, (reserve the tops of the fennel and chop them)
  • 2 whole Clementine, (skinned and chopped)
  • 6 whole Green Olives, 
  • 3 Tbsp Orange Balsamic Glaze, 
  • 5 Tbsp Pistachios, Raw, (crushed)

Directions

  1. Wash, dry and slice your fennel using a mandolin (removing the core/reserving the top of the fennel) and set aside
  2. Slice the tops of the fennel and set aside
  3. Slice your olives and set aside
  4. Skin and chop clementines (it might take awhile but it’s worth it)
  5. In a medium-sized bowl combine extra virgin olive oil, salt and pepper to taste and lemon juice – mix well
  6. Add fennel, pistachios, olives, clementines and tops of the fennel to the dressing
  7. Top off the fennel mixture with orange balsamic
  8. Serve room temperature
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