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This palate-cleansing salad balances out rich winter meals. The recipe calls for the vegetables to be thinly sliced, and a mandoline would come in handy here.
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Ingredients
For 2 Serving(s)
fennel-celery-and-pomegranate-salad
- 3 fennel bulbs
- 6 celery stalks
- 1 shallot
- 1/2 c flat-leaf parsley
- 1/2 c pomegranate seeds
- 1/4 c lime juice
- 1/4 c extra-virgin olive oil
- coarse salt
- black pepper
Fennel, Celery, and Pomegranate Salad Directions
- Toss the fennel, celery, shallot, parsley, and half of the pomegranate seeds in a large serving bowl. Add the lime juice and olive oil and toss to coat, then season to taste with salt and pepper. Top with the remaining pomegranate seeds, and serve.