PCRM CITRUS-FENNEL SALAD with favorite Triple Cross Tangerine

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PCRM CITRUS-FENNEL SALAD with favorite Triple Cross Tangerine

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May 22, 2021
May 22, 2021

Dilip Barman

Dilip Barman

  • ✓ 3 tangerines or oranges
  • ✓ ½ cup sliced fennel bulb cut into small rectangles maybe ¼” x ¾”
  • ✓ 1 Tablespoon fennel fronds
  • ✓ 1/8 teaspoon salt, preferably a “finishing salt” like fleur de sel
  • ✓ ¼ teaspoon freshly ground black pepper or lemon pepper
  • ✓ 2 Tablespoons fresh (or 2t dried) flat-leaf parsley, chopped into approximately ½” pieces
  • ✓ 2 Tablespoons fresh (or 2 teaspoons dried) basil, finely (less than ¼”) chopped
  • ✓ (optional) 2-3 small or medium beet roots chopped into 3/8” cubes (I recommend covering your cutting board with parchment paper and chopping carefully to avoid staining – I do recommend a red beet for its beautiful color
  • ✓ (optional) a splash or two (or more to taste) balsamic or Ume plum vinegar – only if you really love vinegar as the dish is juicy and full of flavor even without vinegar

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Peel the citrus and separate into segments, removing seeds, then chop into bite-sized segments.
  2. Mix all the ingredients except the salt, then sprinkle the salt a bit not uniformly on top. That’s it!

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