Apple fennel salad

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Recipe by Damaris Beems Course: SaladsCuisine: Arab, Mediterranean
Servings

4

Preparation

5

minutes
Cooking time

10

minutes
Total time

15

minutes

I 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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