Shaved carrot, fennel, and tangerine salad

Step 1

Use a mandoline or very sharp knife to shave the carrots lengthwise into ribbons. Cut off the stalks and fronds from the fennel bulbs if still attached. Shave the fennel lengthwise like the carrots.

Step 2

Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1 tablespoon vinegar. Let stand for 20 minutes to soften.

Step 3

Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.

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• 225g carrots (about 3 medium)

• 2 medium fennel bulbs

• 3 tbsp extra-virgin olive oil

• 30ml fresh lemon juice

• 15ml Champagne vinegar, plus more as needed

• 1/4 medium red onion, thinly sliced

• Sea salt, preferably grey salt

• 50g watercress sprigs, thick stems removed

• 225g tangerine sections

• Freshly ground black pepper