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Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts


Crisp, refreshing, and beautiful: What more can you ask of a salad?

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Jonathan Lovekin

Source: Martha Stewart Living, December 2012


  • 2 fennel bulbs, halved, cored, and thinly sliced, plus 1/4 cup lightly packed fennel fronds
  • 1 pound Belgian endive (preferably red), trimmed and leaves separated
  • 1/2 cup pomegranate seeds (from 1 pomegranate)
  • 1/2 cup chopped toasted walnuts
  • 1/3 cup high-quality extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Scatter fennel and endive on a large platter, and sprinkle with pomegranate seeds, walnuts, and fennel fronds.

  2. Whisk together oil, lemon juice, salt, and pepper. Drizzle over salad, and serve.

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