A very rich, light and fresh salad made with fennel (fennel) and segments of tangerine.
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
Cut the fennel and the jicama into thin slices. Place in a large bowl with very cold water.
While the fennel and the jicama are hydrated, peel the tangerines and prepare the segments by removing the seeds.
In a small bowl mix olive oil, lemon juice and season with salt and pepper to taste.
In a large bowl, mix the fennel, the jicama (without water), the mandarin segments and the vinaigrette. Mix very well.
Place 6 servings of the salad on individual plates and place 1 tablespoon of pine nuts and 2 fresh basil leaves on top of each one.
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