Jonathan Lovekin
Recipe

Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts

Prep: 10 mins
Total: 10 mins
Serves 8

Directions

  • 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.

Ingredients

  • 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

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