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.
The main thing:
Made by Véronique
Published at 2014-09-03, this recipe is for 2 people and takes 10 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 04-07-2023
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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.
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!