From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa. In a small bowl, combine all dressing ingredients and whisk well. Fennel, Celery, Apple and Pomegranate Salad (Image by TSL) I picked up some gorgeous looking organic fennel at the markets on Saturday. Transfer the prepared apple and fennel to the salad bowl. Recipe by AmandaInOz. Use a chef’s knife or mandoline to slice the fennel as thin as possible. In small bowl, whisk ½ cup balsamic vinaigrette dressing with raspberry jam. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing. Your email address will not be published. On large serving platter, layer fennel, cucumber, and apple. Sprinkle 1/4 teaspoon salt all over. Add fennel-apple mixture. Fennel, Celery, and Pomegranate Salad recipe | Epicurious.com All material provided on the DrFuhrman.com website is provided for informational or … This recipe was adapted from the wonderful Ricardo Magazine, the holiday edition from 2006. Tip Dressing can be … By: DrFuhrman.com. Top with Parmesan just before serving. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate … Finely chop fennel, add to a bowl. Add the pomegranate arils. Remember salad dressing is a 1:2 ratio – some chefs say 1:3 ratio – your choice. Fennel, Orange and Pomegranate Salad will come together in a couple of minutes. First, mix together the apples, fennel, red onion, and pomegranate seeds. apple cider vinegar 4 dashes hot sauce Freshly ground black pepper Pinch of salt. Results can vary. Slice apple into matchsticks and add to the bowl. by 4 members. The salad has a wonderful texture to it with the crunchiness of the fennel and the paper thin apple slices which are accented by the pop of the pomegranate seeds and saltiness of the cheese. This is such an easy salad – apple, fennel, pomegranate, lime, and fennel seeds – vinegar and oil makes your salad dressing. Directions for: Fennel Apple Salad Ingredients For the Vinaigrette: 2 granny smith apples, quartered and cored. Fennel, Pomegranate and Feta Salad. 2 Tbsp brown sugar. Fold in fennel fronds or parsley and walnuts. For the dressing: 3 tbsp. Fennel Apple Salad with Cider Tahini Dressing – A crunchy flavorful salad with fennel, apple, walnuts and pomegranates dressed with a creamy, sweet and tangy vegan dressing. Serves 4 to 6. Sprinkle pomegranate seeds over salad & drizzle with dressing. To remove seeds from pomegranate: Cut pomegranate in quarters, push the skin side like you would a mango that you’d segmented, this allows the seeds to release. Place the salad greens on a serving platter and drizzle with a small amount of dressing. Add raspberry dressing to salad and gently toss until well combined. In a salad bowl, toss together the sliced fennel, sliced apple with the dressing. olive oil 1 tbsp. A crisp, bright fennel and pomegranate salad with sliced green apples. Arrange the salad on the serving plate. Trim base of fennel & the tops. Shake vigorously to combine and emulsify. Roughly chop the cranberries and add them to the bowl. Try this combination of crispy and refreshing flavors! Divide salad among 6 plates. 1 heaping tbsp of Dijon mustard. Category: Salads, Dressings, Dips and Sauces *There is no guarantee of specific results. Place arugula in large bowl. A recipe from Grow Fruit and Vegetables in Pots by Aaron Bertelsen (Phaidon). If you’ve got a sweet tooth this will do the trick. Reserve the fronds for garnish. For the Salad: 1 bulb of fresh fennel, sliced thinly and fronds reserved. For every tablespoon of vinegar that is 2 tablespoons of oil. Directions: Slice fennel, apple and celery very thinly – use a mandolin slicer if you have one, and be sure to be very safe and use the hand guard. 1 cup green apple, peeled and sliced into matchsticks (about 1 large apple) 1 cup pomegranate arils 1/2 cup green onion, thinly sliced 1/2 cup pumpkin seeds, toasted if desired Handful of fennel fronds, roughly chopped. The apple is sweet, the pomegranate seeds give a pop of tartness, and the fennel soothes the flavor out with its licorice taste. To prepare the remaining salad ingredients: Chop the apple into small, bite-sized pieces. Author Notes: I love the creamy whites of the fennel, granny smith apple, and ricotta salata layered on top of each other with the salad’s chartreuse green hints and ruby pomegranate seeds peering out. Salty and aniseedy with bursts of sour sweetness, this works as an effective palate cleanser. 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