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Fennel & Clementine Salad

Published on 6 May 2012 |
3 Comments

In 2011, I had the privilege of editing the fund-raising cookbook for the Montreal Heart Institute Foundation. Among others, my role was to choose and convince 10 Québec chefs to turn their restaurant specialties into healthier-than-thou versions, with the help of the Institute’s nutritionists. For a quick look at the book, its food and celebrated chefs, it’s here.

First recipe in the book honours went to Giovanni Apollo’s refreshing salad starter below that would also make a wonderful summer lunch. Enjoy.

 

Excerpted from:

    • Prep Time
    • Minutes
    • Yield
    • 4
Fennel and clementine salad with lime

Ingredients

  • 2 fennel bulbs
  • 5 clementines
  • 1 cucumber, seeded and diced
  • 1 minced green onion
  • *
  • Dressing:
  • juice of one lime
  • 30 ml ( 2 tbsp) olive oil

Instructions

  • 1. Finely mince fennel using a mandoline and chill in a bowl of icy water. Peel 2 clementines, divide into sections and set aside.
  • 2. Juice remaining clementines and whisk together with dressing ingredients.
  • 3. Drain fennel, transfer to a salad bowl and combine with other vegetables as well as reserved clementines. Sprinkle with dressing, mix carefully and serve.

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