Fennel, Carrot and Mandarin Salad


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.


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


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.

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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