advice on fennel pom salad
balance out the countless rich holiday dishes and make this pervasively crunchy + healthful salad. it is a palette cleansing dish that will leave you feeling more virtuous (wink, wink). also here is a good link for how to neatly seed a pomegranate.
the beauty of this salad is how available the ingredients are in the colder months. pomegranates pop up right around thanksgiving and linger through the bulk of the winter. fennel and celery never seem to difficult to find, and they store fairly well in the fridge. the veggies stand up well to a bit of marination from the lemon juice, so prep in advance and keep it at room temp until it's time to eat.
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the way to go
1 fennel bulb sliced as thinly as possible
3 stalks of celery sliced as thinly as possible
1/4 cup of pomegranate seeds
1 tsp of fennel fronds chopped
1 tbsp of parsley chopped
juice from half of a lemon
a good long drizzle of olive oil
salt & pepper to taste
in a medium sized bowl mix together fennel, celery, pom seeds, fennel fronds, and parsley then pour lemon juice and olive oil over top. toss with your hands until evenly distributed. then season with salt and pepper and allow to rest for at least 15 minutes.