Crispy, silky but especially full of flavors – these are the qualities that make this salad so special. Even if the weather is cold, that doesn’t mean we have to give up salads in favor of soups or stews. Each season comes with delights and goodies that can help you be creative with your own menu.

INGREDIENTS



  • 1 fennel bulb,  thinly sliced
  • 1/2 pomegranate, seeds
  • 1/2 grapefruit, peeled and sliced into rings
  • 1/4 cup roasted walnuts
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste

Instructions

Step 1: Slice the fennels into very thin slices, if you have a mandolin, use it. Peel and slice the grapefruit horizontally into rings.

Step 2: Roast the walnuts and chop them into small pieces.

Step 3: In a bowl, combine the fennel, grapefruit slices and pomegranate seeds. In another small bowl, whisk together the extra virgin olive oil, lemon juice, salt and pepper and drizzle over the salad.

Step 4: Sprinkle roasted walnuts and serve immediately.

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