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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.

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.

3 Responses to Fennel & Clementine Salad

  1. Miss Diane 9 May 2012 at 11:13 pm #

    Bravo à tout ce beau monde et merci pour la p’tite salade!

    Reply
  2. samir tidjani 21 Jan 2013 at 3:10 am #

    Bonjour,
    mes felicitations avec votre projet avec les chefs. je suis chef et je mesure le travail que vous avez du faire encore bravo.
    je cumule 30 ans de metier au quebec, et à mes débuts les cuisiniers ne s’interressait pas a la santé, car a l’époque les légumes du jour, c’était carottes brocolis choux fleurs navets invariablement. ya pas de place a la créativité quand les legumes font de la figuration. encore aujourd’hui quel chef se spécialiserait en cuisine santé? combien savent que cela existe, et que c’est loin d’être riz lentilles comme ya 30 ans?

    Reply
    • Lynne 21 Jan 2013 at 8:37 am #

      @Samir Tidjani: Effectivement, je pense que les légumes sont beaucoup plus excitants par leurs couleurs, leurs saveurs et leur variété sans limite. Bien hâte qu’on leur fasse une plus grande place 🙂

      Reply

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