Pomegranate, Fennel and Orange Salad
|6 bulbs of fennel, reserve leaves1 red onion, finely diced3 sticks celery, finely diced, reserve leaves6 oranges, segmented, reserve the juice
Seeds of ½ pomegranate
3tbsp fresh mint, finely chopped
3tbls lemon juice
Reserved orange juice
6tbls extra virgin olive oil
Salt and pepper
|Using a mandolin, finely slice just the bulbs. Discard the tough stalks but keep the leaves for garnish,
Mix the dressing well. Taste and adjust seasoning, it should be a little tart. Leave the onion to soak in the dressing for 5 minutes to ‘pickle’ it slighty.
Gently toss the onion, celery, orange and fennel together with the dressing.
Arrange on a salad platter and scatter over the fresh mint, pomegranate seeds, fennel and celery leaves.