Recently I discovered a very easy and nutritious salad made from fennel and subsequently developed it into a new food obsession. I can honestly say that ever since I stumbled upon this treasure (in my opinion) called fennel, this salad has appeared in my meals at least once a week. The unique licorice taste of fennel toped with sweet pomegranate seeds makes it a very refreshing and a unique dish. Hey, did I also mention that fennel is an excellent source of vitamin C, fiber and a very good source of folate? So dig in!
1 medium bulb of fennel plus 1 tablespoon of chopped fennel fronds
Juice of 1/2 lemon
Good quality olive oil (about 2 teaspoons)
Coarse sea salt or kosher salt
Freshly ground black pepper
Handful of pomegranate seeds
Note: If fennel is limp or soggy, you can restore its crispness by putting it in ice water for half an hour to an hour.
Slice the fennel as thinly as possible, this is a key to having a tasty salad as lemon juice will be able to better “cook” fennel. I usually carefully cut about 1 inch above the fennel bulb to remove the stalks and save a few fresh and lively looking green fronds for garnish. I later use fennel stalks to flavor my homemade broths. Thinly slice starting at a root end. I like to diagonally cut my fennel bulb in half first and then very thinly slice starting at a root end. Arrange it in a thin layer on a platter, squeeze half a lemon and drizzle with olive oil. Sprinkle with salt and a grinding of black pepper. Top with about 1 table spoon of fennel fronds and pomegranate seeds. I also like to top my salad with orange slices or thinly sliced (jullienned) apples (Pink Lady, Gala, or Granny Smith). Enjoy!
Yields: Serves 3 or in my case 1 (nothing wrong to having this salad all to yourself)