Winter Salad with Fennel and Pomegranate

Recipe and Photo by Karen of Familystyle Food and @familystylefood

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Winter Salad with Fennel and Pomegranate

A pretty winter salad with fresh shaved fennel, pomegranate seeds and celery root with a creamy lemon dressing.

  • Author: Karen of FamilyStyle Food | @familystylefood
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50
  • Yield: 6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Italian
Scale

Ingredients

FOR THE SALAD

  • 1 bunch heart of romaine leaves, washed, dried, and torn into bite-sized pieces
  • 2 cups (80 g) mixed baby greens or spinach
  • 1 small head radicchio, sliced into ribbons
  • 1 small celery root, about 1 pound, peeled and cut into matchsticks*
  • 1/2 red onion, thinly sliced
  • 1 fennel bulb, stems trimmed and feathery fronds reserved for garnish
  • 1/2 cup (82 g) fresh pomegranate seeds

LEMON ANCHOVY DRESSING:

  • Grated zest and juice from 1 lemon
  • 1 teaspoon white wine or rice vinegar
  • ½ teaspoon fine sea salt plus more to taste
  • 1 fat garlic clove, grated on a microplane or finely chopped
  • 1 anchovy fillet, rinsed and finely chopped
  • ¼ cup (60 g) crème fraiche
  • ¼ cup (60 ml) extra virgin olive oil

Instructions

  1. To make the dressing, put the lemon zest, juice, vinegar, salt, garlic and anchovy in a blender or mini food processor, or mix together in a small bowl.
  2. Add crème fraiche and olive oil and  blend/process until smooth and creamy or whisk by hand. Taste for seasoning and add more salt if needed.
  3. Put the romaine, baby greens, radicchio, celery root and red onion in a large salad bowl.
  4. Peel the base of the fennel bulb with a vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to the salad bowl.
  5. Pour half the dressing over the salad and toss gently.
  6. Transfer the salad to a serving plate and arrange the reserved radicchio leaves around the salad. Drizzle with additional dressing and sprinkle with pomegranate seeds. Garnish with fennel fronds.

Notes

  • To prep celery root, use a large sharp knife to slice off the top and root end; stand the celery root with one cut side down and remove the outer skin with the knife by slicing all around perpendicular to the cutting board. Squeeze a little lemon juice over the celery root to keep it from going brown, then slice it very thinly. Stack the slices and slice to make matchsticks.
  • Try this method for seeding a pomegranate: Slice in half through the equator, then turn each half cut-side-down over a bowl; smack it sharply with the back of a wooden spoon – the seeds will fall right out into the bowl.

For more of Karen’s FamilyStyle Food recipes, visit her website or @familystylefood

Keywords: Salad, winter salad, radicchio, red onion, fennel, lemon, anchovy, romaine, baby greens, celery root, pomegranate, healthy

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3 Simple Steps

To a freshly tossed salad


Pop

Simply expand the bowl by pulling on the specially designed base.


Pour

Add your favorite dressing (use the convenient dressing cup!).


Shake

Enjoy a freshly tossed salad for the premium salad experience.

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