Description
This elegant Italian salad combines thinly sliced fennel with juicy orange segments, crunchy walnuts, and vibrant pomegranate seeds, all dressed in a simple olive oil and sea salt dressing.
Ingredients
Units
Scale
- 2 heads fennel, halved and thinly sliced
- Good quality extra virgin olive oil
- Sea salt, to taste
- 2 oranges, peel and pith removed, and separated into segments
- 2 tablespoons toasted walnuts, coarsely chopped
- 1/4 cup pomegranate seeds
Instructions
- Place the shaved fennel in a large bowl.
- Drizzle with a generous amount of extra virgin olive oil and season with sea salt to taste.
- Add the orange segments, toasted walnuts, and pomegranate seeds to the bowl.
- Toss gently to combine all ingredients, ensuring the fennel is well coated with olive oil.
- Transfer the salad to a serving platter and garnish with an additional drizzle of olive oil if desired.
Notes
Use a good quality extra virgin olive oil for the best flavor. This salad is best served fresh but can be prepared a few hours in advance and stored in the refrigerator. Toasting the walnuts enhances their flavor and adds a delightful crunch. Consider using blood oranges for a more vibrant color and unique flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 75
- Fat: 9
- Carbohydrates: 18
- Fiber: 5
- Protein: 2
- Cholesterol: 0