Fennel and Tangerine Salad

Name: Fennel and Tangerine Salad
Yield: Serves 4 to 6
Ingredients: 2 medium, fennel bulbs (about 2 pounds), trimmed of stalks, cored, and sliced thin; 2 , tangerines or small oranges, peeled and segmented, segments halved crosswise and seeded; 1/4 cup, chopped fresh parsley leaves; 1/4 cup, extra-virgin olive oil; 2 tablespoons, juice from 1 lemon; 2 tablespoons, whole-grain mustard; 1 , medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon); , Salt and ground black pepper

Side Dishes
Fruit
Vegetables
Salads

Little used by many home cooks, fennel has a delicate anise flavor and a crispness rivaling celery, without the stalk’s stringy texture. That delicate flavor and succulent texture can make it a star of any salad when paired with complementary ingredients, like sweet-tart tangerines.

SERVES 4 to 6

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