Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts
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Martha Stewart Living, December 2012
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 8
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Ingredients
- 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
Directions
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Scatter fennel and endive on a large platter, and sprinkle with pomegranate seeds, walnuts, and fennel fronds.
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Whisk together oil, lemon juice, salt, and pepper. Drizzle over salad, and serve.
I made this tonight, and added a persimmon to the mix. This was a refreshing salad, but next time, I might not put the walnuts in due to their texture.