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
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
Photo Credit: Mr. Crowley
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