FENNEL SALAD WITH CELERY, CUCUMBER, LEMON, AND POMEGRANATE

Fennel Salad with Celery, Cucumber, Lemon, and Pomegranate image

Yield 6 servings

Number Of Ingredients 8

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1 large fennel bulb, fronds intact
2 stalks celery, cut into 1/2-inch pieces
1 cucumber, sliced into rounds
1/4 cup diced red onion
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
2 tablespoons pomegranate seeds

Steps:

Cut the fennel bulb in quarters, then lengthwise into 1/2-inch-thick slices. Snip 2 tablespoons of the fronds, and set aside. Toss the fennel, 1 tablespoon of the fronds, the celery, the cucumber, and the onion together in a medium-sized salad bowl.
Squeeze the lemon over the vegetables, and drizzle on the olive oil. Season with salt and pepper to taste, and toss to coat. Serve, sprinkled with the remaining tablespoon of fennel fronds, and the pomegranate seeds.