Ture Lillegraven
A palate-cleansing fennel salad to balance rich pork and hearty sides.
Recipe information
Yield
12 Servings
Ingredients
3 small fennel bulbs, thinly sliced
6 celery stalks, thinly sliced on a diagonal
1 medium shallot, thinly sliced into rings
½ cup fresh flat-leaf parsley, very coarsely chopped
¼ cup celery leaves, very coarsely chopped (optional)
½ cup pomegranate seeds, divided
¼ cup fresh lime juice
¼ cup olive oil
Kosher salt and freshly ground black pepper
Preparation
Toss fennel, celery, shallot, parsley, celery leaves, if using, and half of pomegranate seeds in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Serve topped with remaining pomegranate seeds.
Nutrition Per Serving
Calories (kcal) 70 Fat (g) 4.5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 40
