Fennel and Pomegranate Salad
Author: ©MakeMineLemon - Adapted from Ricardo Larrivée
- Vinaigrette
- 15 ml (1 tablespoon) white wine vinegar – I used white balsamic vinegar.
- Grated zest and juice of 1 lime
- 7.5 ml (1½ teaspoons) sugar
- 5 ml (1 teaspoon) fennel seeds – toast for more flavor.
- 30 ml (2 tablespoons) olive oil
- Salt and pepper
- 2 fennel bulbs, stems and core removed – save the fronds for garnish
- 1 green apple cored and thinly sliced – I used red
- The arils (seeds) of 1 pomegranate
- Vinaigrette
- In a bowl, whisk together all the ingredients; I used a jar.
- Salt and pepper to taste.
- With the mandolin or a sharp knife, thinly slice the bulbs and apple.
- In a bowl, combine the fennel, apple and vinaigrette.
- Taste; adjust the seasoning.
- Sprinkle with pomegranate arils; garnish with a few fennel fronds.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/fennel-pomegranate-salad/
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