Apple fennel salad
Course: SaladsCuisine: Arab, Mediterranean
Servings
4
Preparation
5
minutesCooking time
10
minutesTotal time
15
minutesI would never have thought of mixing apple and fennel in a salad. But boy oh boy oh boy, it’s a magical combination. On a warm sunny day this is the salad you want to serve. And ready in a few minutes which is also handy some times. And the pomegranate seeds take care of that super important finishing touch thing.
Ingredients
2 apples
2 large fennels
1 pomegranate
1 lemon
olive oil
1 bouquet dill
salt and freshly grinded black pepper
Preparation
- Wash the fennel and cut them in thin slices. Cut the apples in quarters and take out the core. Do not peel the apples. Slice them in thin slices.
- Place the fennel and the apple in a salade bowl. Cut the pomegranate in two en keep one side upside down above the bowl and hit on it while the seeds are falling out.
- Mix 3 table spoons of olive oil with 2 table spoons of lemon. Add salt and pepper. Cut the dill. Sprinkle the leaves of the dill on the salad.
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