Fennel and Pixie Tangerine Salad
Recipe by: Chef Tom Fraker
Recipe by: Chef Tom Fraker
Recipe - Gourmet Garage Corporate
Fennel and Pixie Tangerine Salad
Prep Time15 Minutes
Servings6
0Ingredients
4 fresh Melissa’s Fennel Bulbs, trimmed; sliced ¼ inch thick
4 Melissa’s Pixie Tangerines, peeled; segmented
4 Melissa’s Mini Cucumbers, ends trimmed; sliced in half horizontally, then sliced ¼ inch thick
2 (3oz.) packages Melissa’s Dried Cranberries
1/2 cup White Wine Vinegar
4 Lemons
Kosher Salt, to taste
Freshly Ground Pepper, to taste
Directions
- In a bowl, toss together the fennel, tangerines, cucumbers and cranberries.
- In another bowl, whisk together the vinegar, juice from the lemons and the salt and pepper.
- Pour the mixture into the other bowl, toss and let rest for 10 minutes.
- Toss again and serve.
Makes about 4-6 servings.
15 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Morton & Bassett Fennel Seed , 1.9 oz
$1.19 avg/ea$0.62/oz
Ojai Pixie Tangerines, 1 LB Bag
$6.99$0.44/oz
Fresh Cucumber, 1 each
$0.83
Fairway Dried Cranberries, 14 oz
$5.49$0.39/oz
Colavita White Wine Vinegar, 17 fl oz
$5.99$0.35/fl oz
Lemon 1 ct, 1 each
$0.99
Not Available
Coarse Ground Black Pepper , 1.8 oz
$1.24 avg/ea$0.69/oz
Directions
- In a bowl, toss together the fennel, tangerines, cucumbers and cranberries.
- In another bowl, whisk together the vinegar, juice from the lemons and the salt and pepper.
- Pour the mixture into the other bowl, toss and let rest for 10 minutes.
- Toss again and serve.
Makes about 4-6 servings.