Name: Heirloom carrot and mandarin salad
Prep time: 20 min
Total time: 20 min
Yield: 6-8
Ingredients: 1 bunch heirloom Dutch carrots, thinly sliced on a mandolin; 1 baby fennel, thinly sliced on a mandolin; 4 heirloom radishes, thinly sliced on a mandolin; 1 radicchio, leaves separated; 1 witlof, leaves separated; 1 cup (loosely packed) soft herbs, such as parsley, dill and chives; 2 mandarins, such as Imperial or Hickson, peeled and segmented; Coriander seed vinaigrette; 1½ tbsp coriander seeds, coarsely crushed; ½ tsp ground allspice; 3 tsp Champagne vinegar; 3 tsp honey; Juice of 1 lemon; 125 ml (½ cup) extra-virgin olive oil

Heirloom carrot and mandarin salad

This light and bright salad is best served with free-flowing wine and some good friends.

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Serves 6-8

Prep

20M

Carrot and citrus is a classic combo. We’ve gone with mandarin as it doesn’t require intricate knife work (what a time-saver), plus a coriander seed dressing adds another layer of floral citrus notes to this heirloom carrot and mandarin salad.

Ingredients

1 bunch heirloom Dutch carrots, thinly sliced on a mandolin

1 baby fennel, thinly sliced on a mandolin

4 heirloom radishes, thinly sliced on a mandolin

1 radicchio, leaves separated

1 witlof, leaves separated

1 cup (loosely packed) soft herbs, such as parsley, dill and chives

2 mandarins, such as Imperial or Hickson, peeled and segmented

Coriander seed vinaigrette

1½ tbsp coriander seeds, coarsely crushed

½ tsp ground allspice

3 tsp Champagne vinegar

3 tsp honey

Juice of 1 lemon

125 ml (½ cup) extra-virgin olive oil

Method

For coriander seed vinaigrette, place all ingredients in a screw-top jar, season and shake well to combine.

Place carrot, fennel, radish, radicchio, witlof and herbs in iced water to crisp (10 minutes). Drain well, spin in a salad spinner or pat dry with paper towel. Transfer to a large bowl with mandarin; dress with vinaigrette. Transfer to a serving platter to serve.

Recipe by Tamika O'Neill

Tamika O’Neill is a freelance photo chef and recipe developer whose work has been featured in Gourmet Traveller magazine, Good Food, Woolworths Fresh Ideas and Women’s Weekly cookbooks. With a background spanning professional kitchens and creative marketing, her work sits at the intersection of food, photography and styling.

Photography by Alicia Taylor

Alicia Taylor is a Melbourne-based photographer and designer whose work captures people, food and travel. She has shot for Gourmet Traveller, Condé Nast Traveller, Vogue Living, and many international clients.

Styling by Olivia Blackmore

Ingredients

Method

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