Fall Fennel Salad
Appetizers
A bright and refreshing salad featuring crisp shaved fennel, sweet citrus supremes, and jewel-like pomegranate seeds. This elegant dish combines delicate anise flavor with bright citrus and crunchy toasted almonds for a perfect fall appetizer.
Ingredients
Instructions
Trim fennel stalks and base, removing any tough outer layers. Halve the bulbs vertically for stability.
Using a mandolin, slice the fennel vertically from top to root into thin, delicate shavings. Set aside.
Supreme the oranges: With a sharp knife, remove the peel and all white pith. Cut between the membranes to release clean segments.
Toast the almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Set aside to cool.
Make the dressing: Whisk together olive oil, lemon juice, orange juice, honey or maple syrup, salt, and fresh cracked black pepper.
In a large serving bowl, combine shaved fennel, orange supremes, pomegranate seeds, and thinly sliced shallot.
Drizzle the dressing over the salad and toss gently to combine. Scatter toasted almonds and reserved fennel fronds on top.
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