Name: Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts
Prep time: 10 min
Total time: 10 min
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

Reviews (1)

36 Ratings

5 star values: 6
4 star values: 4
3 star values: 18
2 star values: 6
1 star values: 2

Martha Stewart Member

11/25/2012

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.

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Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts

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Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts

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Recipe Summary

Ingredients

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Reviews (1)

All Reviews for Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts