I hate licorice. I used to throw the black jellybeans in the trash if I ended up with one. I found them that offensive. Raw fennel has a licorice taste. I find that weird because while I hate licorice I love fennel. I find it so refreshing. So when I ran across this recipe for Fennel and Pomegranate Salad I knew I had to give it a try.
We eat with our eyes first. If your food is beautiful you do not need to be convinced to try it. I think this is a beautiful salad with the little jewels that actually sparkle. How appetizing is this? My only regret is not working tethered or I would have realized the little jewels fell to the bottom of the plate and just a few are peeking out.
My new blog friend Monique posted a recipe from a Canadian Chef, Ricardo Larrivée. She is such a good cook it caused me to go check him out. I found a new chef and I think I am happy. Not only did I like Monique’s recipe, while browsing through Ricardo’s recipe index, I found this Fennel and Pomegranate Salad recipe. It is so delicious. While I am familiar with fennel and have several recipes for it this one is a little different. I think you will like it. I know I must sound like I am selling Ginsu knives, but I just want you to experience a really easy delicious salad.
While checking out at the market, the young man bagging my groceries asked what was that thing that I was buying. The cashier turned and said, “It’s fennel”. He asked what does it taste like? We both said, “licorice”. He wrinkled his nose up and made a face. Both the cashier and I said in unison, “Oh, don’t let that stop you from trying it. I hate licorice also, but this is wonderful. It tastes so fresh”. We both laughed that we were in sync. It sounded like we had rehearsed the answer.
To top it off it’s pomegranate season. Pomegranates are so refreshing and according to Wikipedia they have lots of healing properties. The same goes with fennel. Fennel is said to be a digestive. I have no training in that field so I will leave it to you to research. I only know this is delicious and your tummy will thank you.
This is such an easy salad – apple, fennel, pomegranate, lime, and fennel seeds – vinegar and oil makes your salad dressing. Remember salad dressing is a 1:2 ratio – some chefs say 1:3 ratio – your choice. For every tablespoon of vinegar that is 2 tablespoons of oil. Why would you ever buy a bottle of dressing?
I love checking out other sites. It helps me step out of my zone, especially other countries. I have learned so much from looking at sites that I love and see where they get their inspiration. Thank you Monique. Thank you Ricardo.
- 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
- 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.
I am taking this to