Fennel and Pixie Tangerine Salad
Recipe by: Chef Tom Fraker
Recipe by: Chef Tom Fraker
Recipe - The Fairway Market 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
Anise Florence/Sweet Fennel/Fennel, 1 each
$4.99
Ojai Pixie Tangerines, 1 LB Bag
$5.99$0.37/oz
Fresh Cucumber, 1 each
$0.99
Fairway Cranberries, 14 oz
$8.99$0.64/oz
Brad's Organic White Wine Vinegar, 16.9 oz
$3.99$0.24/oz
Lemon 1 ct, 1 each
$0.99
Morton Coarse Kosher, Salt
$3.99$0.08/oz
Coarse Ground Black Pepper , 1.8 oz
$1.12 avg/ea$0.62/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.