Saturdays at my house are usually very busy as I work most weekends. So, for meals I prefer to graze. One of my favorites is a salad I like to keep really chilled and in the fridge - a Fennel and Pomegranate Salad. I served this colorful, crisp, palate pleasing refresher at Christmas and it was a hit. It's also my favorite "Go To Winter Salad." With pomegranates in abundance, at their best now in the middle of winter they are perfect for dressing this crisp light salad.
Hope you like it - I sure do!
Joanna
1 1/4 lbs fennel bulbs trimmed
Juice 1/2 lemon
1 large pomegranate
3 tbsp extra virgin olive oil
Sea Salt
Freshly ground pepper
Slice the fennel thinly and place and turn in white salad bowl or plate the pieces in lemon juice to keep them white. Cut the pomegranate in half. Extract the seeds whole from one half, and put to one side. Squeeze the other half using a lemon squeezer or electric squeezer and in separate bowl mix the pomegranate juice with the olive oil and seasoning. Pour lemon, olive oil dressing over the fennel pieces, add pomegranate seeds, chill and serve. I chop up the feathery fennel tops and sprinkle on top for garnish!
Photo Credit: Mr. Crowley
