Fennel Pomegranate And Feta Salad Food

FENNEL, CELERY, AND POMEGRANATE SALAD

Fennel, Celery, and Pomegranate Salad image

Provided by Alison Roman

Categories Salad Celery Fennel Fall Vegan Pomegranate Parsley Bon Appétit

Number Of Ingredients 10

Ingredients

3 small fennel bulbs, thinly sliced
6 celery stalks, thinly sliced on a diagonal
1 medium shallot, thinly sliced into rings
1/2 cup fresh flat-leaf parsley, very coarsely chopped
1/4 cup celery leaves, very coarsely chopped (optional)
1/2 cup pomegranate seeds, divided
1/4 cup fresh lime juice
1/4 cup olive oil
Kosher salt
Freshly ground black pepper

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, POMEGRANATE AND FETA SALAD

Fennel, Pomegranate and Feta Salad image

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

Ingredients

2 fennel bulbs
1/2 large cucumber
1/2 red onion, very finely sliced
1 bunch fresh coriander, roughly chopped
1 bunch fresh flat leaf parsley, roughly chopped
7 ounces feta cheese (200g)
1/2 pomegranate, seeds of
1 1/2 teaspoons white wine vinegar
2 tablespoons extra virgin olive oil
1 pinch caster sugar
salt and pepper

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, TOMATO AND FETA SALAD

Fennel, Tomato and Feta Salad image

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

Ingredients

2 medium fennel bulbs
8 ounces roma tomatoes, seeded and thinly sliced lengthwise
1/2 teaspoon lemon zest, finely minced
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons pickled capers, drained
1 1/2 ounces feta cheese, crumbled

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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