Fennel, pomegranate and radish salad

This delicious and light fennel salad, with radishes and pomegranate, can be on the table in 10 minutes. A great starter for 2 people. Pair with a nice white or rosé wine.

10 minutes 2 people Starters
Fennel, pomegranate and radish salad


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  • 2 tablespoons of (freshly squeezed) lemon juice
  • 1 small fennel bulb (around 200 grams)
  • 200 grams of radishes
  • 3 tablespoons of olive oil
  • Half a pomegranate
  • Pinch of salt
  • Ice cubes
Fennel, pomegranate and radish salad  ingredients
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Kitchen equipment

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  • Bowl
  • Small bowl
  • Mandoline
  • Chopping board
  • Chef's knife
  • Whisk
  • Salad spinner


10 minutes 2 people Starters

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Making the fennel, pomegranate and radish salad  – 10 minutes

Fill a bowl with water. Add some ice cubes to the water. Thinly slice the fennel bulb using a mandoline. If you don't have a mandoline you can use a vegetable peeler, but it will take longer

Place the finely sliced fennel in the bowl of iced water. This prevents discoloration, and actually crisps up the fennel. Add around one tablespoon of fresh lemon juice to the water.

Fennel, pomegranate and radish salad
Fennel, pomegranate and radish salad 

Mix the olive oil with the remaining lemon juice in a small bowl. This is the simple dressing for the fennel salad. Wash the radishes and cut them into thin slices. Drain the fennel and dry it in a salad spinner.

Put the fennel and radishes in a large bowl, drizzle with the lemon dressing and toss gently. Season with a pinch of salt. Scatter the fennel salad over a plate and sprinkle some pomegranate seeds on top. Enjoy your meal!

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