Here's a simple, deceptively filling side dish. I think it was probably my daughter's first taste of raw fennel and she was hooked. It's even easier if you have a food processor. I posted a similar recipe a couple years ago, but this one is a little bit different. It's got a little more sourness to it and a slightly different proportion of pomegranate. It's cute and festive; it might make a pretty and healthy addition to your holiday table.
Fennel and Pomegranate Salad (serves 4; approx. $2.33/serving)
3 fennel bulbs, shredded or thinly sliced
1 pomegranate, arils only
1 tablespoon extra virgin olive oil
3 tablespoons lime juice
Equipment:
- Small bowl
- Whisk
- Combine the oil and lime juice in the small bowl.
- Whisk to emulsify.
- Combine the fennel and pomegranate in the serving vessel.
- Pour the dressing over the salad and serve.
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