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Fennel and Pomegranate Salad
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 1995
Pomegranates are at their best in the middle of winter, and are perfect for dressing this crisp, light salad which I often serve at Christmas.
Ingredients
- about
1¼ lb 570 g - juice of
½
Method
Slice the fennel thinly and turn 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 on a lemon squeezer, and mix the juice with the olive oil and seasoning. Stir into the fennel, add the pomegranate seeds and serve immediately. Any green feathery fennel top can be used for garnish.