Fennel Pomegranate And Feta Salad Recipes
FENNEL, POMEGRANATE AND FETA SALAD
Salty and aniseedy with bursts of sour sweetness, this works as an effective palate cleanser. From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa.
Provided by AmandaInOz
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the dressing ingredients in a small bowl. Add salt and pepper to taste. Set aside.
- Trim the fennel bulbs, reserving the fronds. Quarter the bulbs, and cut out and discard the central core. Finely slice the fennel lengthways, and toss it and the reserved fronds into the bowl containing the dressing.
- Peel the cucumber and cut in half lengthways. Scoop out the central seeds with a teaspoon and slice the remaining flesh into half-moon shapes. Add to the bowl of dressing.
- Add the sliced onion to the bowl. Add the herbs and crumble the feta in the bowl.
- Toss the salad and scatter the pomegranate seeds on top- don't add the seeds before tossing as they will leach out their crimson juices.
FENNEL, CELERY, AND POMEGRANATE SALAD
Provided by Alison Roman
Categories Salad Celery Fennel Fall Vegan Pomegranate Parsley Bon Appétit
Number Of Ingredients 10
Steps:
- Toss fennel, celery, shallot, parsley, celery leaves, if using, and half of pomegranate seeds in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Serve topped with remaining pomegranate seeds.
FENNEL, TOMATO AND FETA SALAD
Refreshing and absolutely delicious, in my opinion- I could make a meal of this myself. Do use a good olive oil, if possible! Cooking time is actually the 30 minutes standing time before serving.
Provided by FlemishMinx
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim the top of each fennel flush with the bulb, discard stalks; remove and discard tough outer portion (usually just the first layer).
- Quarter bulbs lengthwise, then slice lengthwise as thinly as you can (with a knife, mandoline is not necessary).
- Combine in the bottom of a large bowl the capers, lemon zest, lemon juice, olive oil, salt and pepper and mix well.
- To this dressing, add in the capers and the feta.
- Add sliced fennel and tomatoes, and mix well.
- Let stand 30 minutes to allow the dressing to permeate the vegetables (unrefrigerated) before serving.
Nutrition Facts : Calories 108, Fat 6.1, SaturatedFat 2.2, Cholesterol 10, Sodium 480.3, Carbohydrate 11.8, Fiber 4.4, Sugar 2.1, Protein 3.6
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