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Fennel, Celery & Pomegranate Salad

Thank you to Steve and Mary Kin for hosting our Dinner Club this week and especially for assigning me this recipe! I have made it 3 times this week! I hope to make it for Thanksgiving or Christmas too. The red and green colors are so festive!

Fennel, Celery & Pomegranate Salad

Fennel, Celery & Pomegranate Salad

This recipe is adapted from Bon Appetit, October 2014. I only increased the quantities because I could not find small fennel bulbs and I wanted a larger quantity to take to a party. You can easily cut this recipe into thirds, but we ate dinner size portions of this with a small piece of meat on the side. It does not keep well, so use it within 1 day for best appearance. It gets a little wilted.

The key is to use a mandolin slicer to thinly slice the fennel, celery and shallots. Be careful of your fingers. Always use the protective handle.

Fennel, Parsley, Celery, Shallots, Pomegranate, Lime Juice, Olive Oil

Fennel, Parsley, Celery, Shallots, Pomegranate, Lime Juice, Olive Oil


A Mandolin Slicer set on the thinnest blade

A Mandolin Slicer set on the thinnest blade


Slicing the fennel with the protective handle in place on the fennel bulb

Slicing the fennel with the protective handle in place on the fennel bulb


Slicing the celery 3 half stalks at a time

Slicing the celery 3 half stalks at a time

 

Coarsely Chopped Celery Leaves

Coarsely Chopped Celery Leaves


Coarsely Chopped Parsley

Coarsely Chopped Parsley


Pomegranate Sliced in Half and Then Broken into Quarters

Pomegranate Sliced in Half and Then Broken into Quarters

 

Sliced and Chopped Vegetables Ready for the Marinade

Sliced and Chopped Vegetables Ready for the Marinade


Completed Fennel, Celery & Pomegranate Salad

Completed Fennel, Celery & Pomegranate Salad

3 fennel bulbs, thinly sliced

9 celery stalks, thinly sliced

3 shallots, thinly sliced

1 cup flat leaf parsley, coarsely chopped

1/2 cup celery leaves, coarsely chopped (most of the leaves are on the inner celery stalks or the celery hearts)

Seeds from 1 whole pomegranate (slice in half and then break into quarters to easily pop out the seeds)

1/2 cup FRESH lime juice

1/2 cup olive oil

1 teaspoon salt

1/4 teaspoon pepper

  • Place the mandolin slicer over a large mixing bowl and thinly slice the fennel, celery and shallots directly into the bowl.
  • Add the coarsely chopped parsley and celery leaves, and the pomegranate seeds
  • In a small bowl combine the lime juice, olive oil, salt and pepper. Mix lightly and pour over the vegetables. Toss with large mixing spoons.
  • Serve as a side dish or as the main course for a light salad lunch.
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