From my garden to yours…

Fennel salad with pomegranate

Serving Size:
As much as desired
Time:
10 min
Difficulty:
Very easy

Ingredients

  • 2 medium “Early finale” fennel bulbs, thinly sliced
  • 1 cup pomegranate seeds
  • 1/4 cup fresh basil leaves, chopped
  • 3 tbsp olive oil
  • The juice of 1 pressed thumb of fresh ginger
  • 1 fresh green lemon juice
  • Salt and freshly ground black pepper, to taste

Directions

  1. Prepare the fennel: Trim the stalks from the fennel bulbs and remove any tough outer layers. Thinly slice the fennel using a sharp knife or mandoline for even, paper-thin slices.
  2. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, ginger juice, salt, and pepper. Adjust seasoning to taste.
  3. Assemble the salad: In a large bowl, combine the sliced fennel, pomegranate seeds and chopped basil.
  4. Add the dressing: Pour the dressing over the salad
    Serve immediately for the best texture.
    Enjoy your refreshing fennel salad with the sweet and tangy pop of pomegranate!

Tip: for more peps, you can replace pomegranate with kiwi

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