This fennel and pomegranate salad is the recipe that never happened on New Year’s day! In a way it is a good thing because I get to share it with you today.
But first and foremost, I wish you a heartfelt Happy New Year! May it bring you great joy, love, health and a teeny bit of wealth won’t hurt…right!! 🙂
I never imagined that after one whole year of blogging I would meet such amazing and inspirational people who share a great love of family, friends and of coarse food! It has been a tremendous blessing to be part of this community. Thank-you to all who follow along, like and comment on my posts…you are the reason I keep coming back with some delicious eats.
And to get back to my fennel pomegranate salad…well actually it is Ricardo’s recipe. If you are not familiar with Ricardo, he is Canada’s celebrity chef and quite the cutie I might add. Sorry hubby, right after you of course! 🙂
Anyhow I meant to prepare this wonderful salad with it’s ruby red arils for our New Year’s day feast but simply ran out of time. It is however, in my opinion, a great salad to make when dealing with an over indulgence from the holiday celebrations. Crisp, light and refreshing…just perfect.
Pomegranates are among one of the healthiest fruits with powerful antioxidants, anti-inflammatory properties and extremely rich in fibre, vitamins and minerals. All the more reason to include them in our diet.
Fennel is one of my favourite vegetables. I love it’s sweet liquorice taste and makes a lovely crunchy snack all on its’ own.
The tart green apple makes a nice contrast to the sweet fennel. Slice both the fennel and apple as thinly as you can or use a mandolin if you have one. I used a very sharp knife.
How To Freeze Pomegranate Arils
Pomegranate arils freeze extremely well and will last many months in the freezer. To freeze the arils simply spread them in a single layer on a parchment lined baking sheet. Place in the freezer for a couple of hours until they are frozen and then transfer to resealable freezer bags.
Fennel and Pomegranate Salad
- 1 tablespoon white wine vinegar
- Zest and the juice of one lime
- 1 1/2 teaspoon sugar
- 1 teaspoon fennel seeds
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- 2 fennel bulbs trimmed, cored and thinly sliced
- 1 green apple. cored and thinly sliced
- Seeds of 1 pomegranate
- Salt and pepper to taste
- FOR THE DRESSING:
- In a small bowl, combine all dressing ingredients and whisk well.
- FOR THE SALAD
- In a salad bowl, toss together the sliced fennel, sliced apple with the dressing. Taste and adjust the seasoning if needed. Sprinkle with the pomegranate seeds.