Recipe: <!-- -->Fennel and Tangerine Salad<!-- -->
For the most aromatic results, chop the fragrant, dark green fronds attached to the fennel bulb and toss them in the salad along with the other ingredients.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 4 tangerines, peeled and chopped, seeds removed
- 1 bulb fennel, halved and thinly sliced
- 1 shallot, finely chopped
- 1 tablespoon sherry vinegar or cider vinegar
- 1 tablespoon extra-virgin olive oil
- fine sea salt and ground black pepper, pinch of
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