in Recipes

Fennel – Pineapple – Carrots – Salad

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Ingredients for 4 servings:

  • 1 bulb(s) of fennel
  • 300 g carrot(s)
  • 300 g pineapple, fresh
  • 2 oranges
  • 1 tsp honey
  • 1 tbsp oil
  • Salt
  • chili powder
  • 20 g walnuts
  • 1 pomegranate

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and trim the fennel, then cut into very fine strips. Trim, peel, and coarsely grate the carrots. Using a sharp knife, peel the pineapple, remove the dark eyes, and core. Cut the flesh into small pieces. For the dressing, squeeze the oranges. Whisk together the orange juice, honey, and oil. Season with salt and chili. Place the fennel, carrots, and pineapple in a bowl and toss with the dressing. Let the salad marinate for a while. Roughly chop the walnuts. Halve the pomegranate and remove the seeds with a fork. Arrange the fennel, pineapple, and carrot salad on four plates. Sprinkle with the walnuts and pomegranate seeds and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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