Rating: 3.75 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

This recipe is adapted from Jamie Oliver's Cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).

Unknown origin, September 2005 (published), Unknown origin

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a mandoline or a sharp knife, very thinly slice the beets, carrots, celeriac, and fennel; place in a medium bowl. Set aside.

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  • Drizzle with oil and lemon. Season with chile, salt, and pepper. Sprinkle with parsley; toss to combine. Transfer to a serving platter.

  • Hold the pomegranate above the salad, cut-side facing down. Using a rubber spatula in the other hand; strike the pomegranate releasing the seeds and juice onto the salad. Serve immediately.

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Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0