Fennel & Clementine Salad

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:


  • 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.