let’s make something Naughty
Citrus Fennel, Pomegranate & Parmesan Salad
make me
Ingredients
Serving Size: 3-4 people
For the Salad
1 large fennel bulb, very thinly shaved (reserve a few fronds for garnish)
2 oranges, peeled and sliced (see video), keep the orange scraps for dressing
½ pomegranate seeds
1/4 cup pine nuts, toasted
2 tbsp fresh mint leaves, torn (optional)
2-3 oz shaved Parmesan
Flaky sea salt
Freshly cracked black pepper
Lemon zest of 1 lemon
Citrus Honey Vinaigrette
¼ cup extra virgin olive oil
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 small shallot, finely minced
½ tsp kosher salt
Freshly cracked black pepper
Instructions
Toast the pine nuts. Place them in a dry skillet over medium-low heat, stirring often for 3–5 minutes until golden and fragrant. Transfer immediately to a plate to cool.
Make the vinaigrette. Whisk together the olive oil, orange juice, lemon juice, Dijon, honey, shallot, salt, and several cracks of black pepper until emulsified. Taste and adjust with more lemon or honey if desired.
Prepare the salad. Thinly shave the fennel using a mandolin or sharp knife. Peel the oranges, removing all the white pith, then slice into normal orange slices/segments
Assemble. Arrange the fennel and oranges on a large serving platter. Scatter over the pomegranate arils, toasted pine nuts, mint (if using), shaved Parmesan, fronds and lemon zest;
Finish. Spoon the vinaigrette over the salad just before serving and mix. Add extra grated parm on top if desired.
A bright, refreshing salad that's equal parts crisp, juicy, and elegant. Sweet oranges, crunchy fennel, tart pomegranate seeds, and buttery toasted pine nuts are tossed in a simple citrus vinaigrette that makes it perfect alongside grilled fish, chicken, steak, or as part of a holiday spread.
salad, healthy, summer, citrus, BarelyDressedSalads
