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Pomegranate, Fennel, and Green Bean Salad

This quick and easy salad is an ideal way to use up in-season vegetables.

  • Servings: 6

Source: Martha Stewart Living, December 2002


  • 1 small fennel bulb, trimmed
  • Juice of 1 lemon
  • Coarse salt
  • 6 ounces green beans, trimmed, cut into 2-inch pieces
  • 2 tablespoons Dijon mustard
  • 2 tablespoons pomegranate molasses or other unsulphured molasses
  • 1 tablespoon honey
  • Freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 1 bunch watercress, trimmed and rinsed
  • 2 ounces crumbled feta or goat cheese
  • 1/2 cup pomegranate seeds (about 1/2 pomegranate)


  1. Cut fennel in half through the root. Thinly slice each half crosswise; place in a small bowl. Toss with lemon juice.

  2. Prepare an ice bath. Bring a small saucepan of water to a boil; add salt and beans. Cook until beans are bright green, about 1 minute. Drain, and plunge in ice bath to stop cooking. Drain, and pat dry.

  3. In a small bowl, whisk together mustard, pomegranate molasses, and honey; season with salt and pepper. Gradually whisk in oil until emulsified.

  4. Arrange watercress on a platter; mound fennel and beans on top. Sprinkle with cheese and pomegranate seeds. Drizzle with dressing; toss to combine.

Cook's Notes

When frozen in an airtight container, pomegranate seeds last for several months, ready at a moment's notice to add a beautiful finish, sharp sweetness, and firm texture to almost any dish.

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