Best Fennel Pomegranate And Feta Salad Recipes

Fennel, Pomegranate and Feta Salad image

Provided by AmandaInOz

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 fennel bulbs
1/2 large cucumber
1/2 red onion, very finely sliced
1 bunch fresh coriander, roughly chopped
1 bunch fresh flat leaf parsley, roughly chopped
7 ounces feta cheese (200g)
1/2 pomegranate, seeds of
1 1/2 teaspoons white wine vinegar
2 tablespoons extra virgin olive oil
1 pinch caster sugar
salt and pepper

Steps:

Mix together the dressing ingredients in a small bowl. Add salt and pepper to taste. Set aside.
Trim the fennel bulbs, reserving the fronds. Quarter the bulbs, and cut out and discard the central core. Finely slice the fennel lengthways, and toss it and the reserved fronds into the bowl containing the dressing.
Peel the cucumber and cut in half lengthways. Scoop out the central seeds with a teaspoon and slice the remaining flesh into half-moon shapes. Add to the bowl of dressing.
Add the sliced onion to the bowl. Add the herbs and crumble the feta in the bowl.
Toss the salad and scatter the pomegranate seeds on top- don't add the seeds before tossing as they will leach out their crimson juices.

Pomegranate, Fennel, and Green Bean Salad image

Provided by Martha Stewart

Number Of Ingredients 12

1 small fennel bulb, trimmed
Juice of 1 lemon
Coarse salt
6 ounces green beans, trimmed, cut into 2-inch pieces
2 tablespoons Dijon mustard
2 tablespoons pomegranate molasses or other unsulphured molasses
1 tablespoon honey
Freshly ground pepper
1/2 cup extra-virgin olive oil
1 bunch watercress, trimmed and rinsed
2 ounces crumbled feta or goat cheese
1/2 cup pomegranate seeds (about 1/2 pomegranate)

Steps:

Cut fennel in half through the root. Thinly slice each half crosswise; place in a small bowl. Toss with lemon juice.
Prepare an ice bath. Bring a small saucepan of water to a boil; add salt and beans. Cook until beans are bright green, about 1 minute. Drain, and plunge in ice bath to stop cooking. Drain, and pat dry.
In a small bowl, whisk together mustard, pomegranate molasses, and honey; season with salt and pepper. Gradually whisk in oil until emulsified.
Arrange watercress on a platter; mound fennel and beans on top. Sprinkle with cheese and pomegranate seeds. Drizzle with dressing; toss to combine.