Festive Fennel Salad
Simple yet festive, this light and welcoming salad is perfect for holiday celebrations and any fall or winter meal. It is the ideal side to accompany those richer holiday meals as well.
Makes
Serving size
Ingredients
2 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon honey
Pinch sea salt
Pinch black pepper, freshly ground
2 ½ cups (217 grams) fennel bulbs, cored and very thinly sliced, fronds reserved
1 cup (116 grams) radishes, trimmed and very thinly sliced
1 cup (122 grams) pomegranate seeds
Instructions
- Whisk together lemon juice, olive oil, honey, salt and pepper in a small ball to make the vinaigrette.
- Combine fennel, radishes and pomegranate together in a medium salad bowl.
- Add the vinaigrette into the salad bowl. Toss until vegetables are coated.
- Thinly chop reserved fennel fronds.
- Serve salad in 4 bowls and garnish with fennel fronds on top of each individual salad.
Cooking Tip
For an easy, non-splash method of removing pomegranate seeds, remove the bottom and the top of the pomegranate. Make vertical cuts on the outside of the skin following the white ridges and open the sections. Use your fingers to gently remove the seeds from the skin and membranes of each section directly onto a bowl placed in a clean sink.
Recipe Contributed by FamilyCook Productions
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