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Fennel salad with pomegranate

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Ingredients for 4 servings:

  • 2 large fennel bulbs
  • 1 m.-sized onion(s)
  • 1 lemon(s)
  • 1 bunch of parsley
  • Balsamic vinegar
  • olive oil
  • 1 handful of sunflower seeds
  • 1 pomegranate
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Slice the fennel into wafer-thin rings, as well as the onion. Place both in a salad bowl. Sprinkle with plenty of finely chopped parsley and season with salt and pepper. Drizzle with plenty of lemon juice, a little olive oil, and a drizzle of balsamic vinegar. Now knock the pomegranate seeds out and sprinkle them on top. Let them chill in the refrigerator for a while before serving. Fennel salad is a classic, especially in Italian cuisine (“L’insalata di finocchi”); however, it is usually prepared with oranges there. Fennel salad has a refreshing quality and tastes great with any grilled dish, for example.

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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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