Jonathan Lovekin

Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts

Prep: 10 mins
Total: 10 mins
Serves 8


  • 1Scatter fennel and endive on a large platter, and sprinkle with pomegranate seeds, walnuts, and fennel fronds.
  • 2Whisk together oil, lemon juice, salt, and pepper. Drizzle over salad, and serve.


  • 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

Recommended Products

Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors: A Cookbook

Clean Slate: A Cookbook and Guide: Reset Your Health, Detox Your Body, and Feel Your Best

Martha Stewart Stainless Steel Mesh Colanders, Set of 2

Sur La Table Cutting Boards, Set of 3

Martha Stewart Essential Ruxton 14-Piece Knife & Block Set

Sur La Table Stainless Steel Mixing Bowl, 3 Quart

Sur La Table Stainless Steel Prep Bowl, 1 Cup

Martha Stewart Hillington Serving Bowl, 9"

Perry Street 10" Serving Bowl

Everyday Food: Light: The Quickest and Easiest Recipes, All Under 500 Calories: A Cookbook

Martha Stewart Enamel Citrus Juicer

Sur La Table Lime Juicer

Martha Stewart Stainless Steel Paddle Grater, Set of 2

Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family and Friends: A Cookbook