FENNEL-AND-ENDIVE SALAD WITH POMEGRANATE SEEDS AND WALNUTS

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Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts image

Crisp, refreshing, and beautiful: What more can you ask of a salad?

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8

2 fennel bulbs, halved, cored, and thinly sliced, plus 1/4 cup lightly packed fennel fronds
1 pound Belgian endive (preferably red), trimmed and leaves separated
1/2 cup pomegranate seeds (from 1 pomegranate)
1/2 cup chopped toasted walnuts
1/3 cup high-quality extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Scatter fennel and endive on a large platter, and sprinkle with pomegranate seeds, walnuts, and fennel fronds.
  • Whisk together oil, lemon juice, salt, and pepper. Drizzle over salad, and serve.

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