Fennel and pomegranate salad

by Alice on dicembre 31, 2008

A quick, colourful and healthy salad: you’ll feel really good eating this. The combination of sweet and sour makes it especially tasty and refreshing. It can be enjoyed as appetizer or alongside a main course.

Makes 4 servings.


For the salad

2 large fennel bulbs, trimmed and sliced

pomegranate seeds (from ½ pomegranate)

fresh chives (a good handful), minced

For the dressing

the juice of 2 lemons

5 tablespoons extra virgin olive oil

2 teaspoons tahini

½ teaspoon mustard powder

2 teaspoons rice malt syrup

1 pinch whole sea salt

1 pinch white pepper



In a bowl or jar, whisk all the dressing ingredients until smooth.

Assembling the salad

Place the fennel in a large bowl, then add the pomegranate seeds and drizzle with the dressing. Toss, garnish with the chives and serve cool.

Posted in: cooked

{ 1 comment… read it below or add one }

1 Scott at Realepicure gennaio 6, 2009 alle 16:42

This looks fab – very fresh

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