Tangerine Salad with Wild Rice & Fennel

Here’s a bright idea: Add zest to your cooking with citrus.

Recipe by Sarah Tenaglia

  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup wild rice
  • 8–10 tangerines or mandarins
  • 1 tsp. fennel seed
  • 1 tbsp. plus 1 1/2 tsp. sherry vinegar
  • 2 tsp. Dijon mustard
  • 1/4 cup EVOO
  • 1/4 cup finely chopped shallot
  • 1 medium bulb fennel, halved lengthwise and thinly sliced
  • 2 cups arugula
  • 1/2 cup pecans, toasted


1. Bring a large saucepan of water to a boil. Salt the water and cook the rice, stirring occasionally, until grains are just tender but not split, about 40 minutes. Drain well; let cool.

2. Grate 2 tsp. zest from 1 or 2 tangerines. Squeeze 2 tbsp. juice from 1 or 2 tangerines. Peel all the remaining tangerines and slice each crosswise into 3 rounds. Wrap the fennel seed in heavy-duty foil or place in a ziptop freezer bag; crush with a rolling pin.

3. In a large bowl, whisk the tangerine juice and zest with the vinegar, mustard and crushed fennel seed; whisk in the EVOO. Stir in the shallot, and season the dressing generously with salt and pepper. Toss the dressing with the rice, fennel, arugula, pecans and sliced tangerines.