This fennel and orange salad is so festive, especially sprinkled with dazzling pomegranate.
Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Prep Time

Ingredients

  • 2 large navel oranges
  • 1/2 large fennel bulb
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup pomegranate seeds
  • Coarse salt and freshly ground pepper, to taste

Preparation

With sharp knife, peel oranges; cut into small wedges and place in medium bowl. Wash and dry fennel bulb, and trim away any bruised, discoloured, or tough outer leaves. Cut fennel into thin strips. Place in bowl; drizzle with olive oil. sprinkle with pomegranate seeds and season with salt and pepper. Toss gently and serve at room temperature.