Fennel Salad with Citrus, Pomegranate Seeds and Pine Nuts
By chef Marco Giampaoli
A refreshing salad of thinly sliced fennel is complemented by juicy citrus fruits, sweet-tart pomegranate arils, and crunchy pine nuts. A light, colorful dish full of contrasting flavors and textures.
- 15 min
- total
- Easy
- level
10 min prep · 5 min cook
What you will need
-
Fennel 0.5 pcs -
Grapefruit 0.5 pcs -
Orange 0.5 pcs -
Pomegranate 0.25 pcs -
Arugula / Rocket 0.25 pcs
-
Olive Oil 1 tbsp -
Apple Cider Vinegar 1 tsp -
Pine nuts 10 g -
Dill 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - in a moment we will cook with them 🥗✨
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Segment the citrus. First prepare the dressing - peel the orange and grapefruit and cut out clean segments without the pith
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Prepare the dressing. Squeeze the remaining juice into a bowl, add olive oil, vinegar, salt, and pepper, and mix well; optionally add herbs (e.g. dill) for a more pronounced flavor
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Slice the fennel. Wash the fennel, remove the outer leaves, and slice it into thin rounds or fine strips; set aside any fronds for garnish
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Remove the seeds from the pomegranate. Cut the pomegranate in half and carefully remove the seeds, ideally over a bowl to catch the juice as well
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Toast the pine nuts. Toast the pine nuts in a dry pan over medium heat for about 2-3 minutes until golden, or in the oven at 180 C for about 10 minutes
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Combine and season the salad. In a bowl, combine the sliced fennel, citrus, and pomegranate seeds, add the toasted pine nuts, drizzle with the dressing, toss, and serve
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Add lamb's lettuce. Optionally add arugula or dill 🥗🍽️✨
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