Fennel, Blood Orange and Pomegrant Spring Salad

By • March 26, 2013 0 Comments

Author Notes: Cruchy, refreshing and oh so colourful. Who could resist this tasty combinationMarisa R


Serves 4-6

  • 1 fennel bulb, stems removed, save fronds for garnish
  • 1 blood orange
  • 1 pomegrant, seeded
  • 3 tablespoons walnut oil, or extra virgin olive oil
  • 1 tablespoon raspberry vinegar, or apple cider vinegar
  • 3 tablespoons mint, washed and chopped
  • salt & pepper to taste
  1. Cut the fennel bulb in half. Core, remove outer leave if damaged. Julienne into lengthwise slices. Using a knife cut away the orange peel. Over a bowl catching the juices, slice wedges between the white membrane of the orange. Squeeze any remaining juice from the membrane into the bowl. In a large bowl mix by hand the fennel, orange, and pomegrant seeds. Decoratively spread into a platter. Whisk the oil, vinegar, mint, seasoning and juices together. Pour over salad

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