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Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts

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

Martha Stewart Living, December 2012 http://www.marthastewart.com/949693/fennel-and-endive-salad-pomegranate-seeds-and-walnuts
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Serves 8

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

  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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