Fennel salad
- Adam Bush
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Serves 4 as a side
Easy
Prep: 20 mins
+ Soaking
0 reviews
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A seriously simple fennel salad recipe, with a pomegranate molasses and sumac dressing. Use a mandoline or sharp knife to slice the fennel as thinly as possible
Gluten free
Healthy
Vegan
Vegetarian
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Try this fennel salad recipe then check out our Greek salad, wedge salad, goat's cheese salad and Sicilian salad, as well as more fennel recipes.
Ingredients
Nutrition
-
2 bulbs fennel
very thinly sliced
-
2 tbsp extra-virgin olive oil
-
1 tbsp pomegranate molasses
-
½ lemon
juiced
-
1 tbsp sumac
-
a handful of leaves mint
Nutrition: per serving
- kcal103
- fat6g
- saturates0.9g
- carbs8.4g
- sugars7.6g
- fibre3.9g
- protein1.9g
- salt0.3g
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Method
-
step 1
Put the thinly sliced fennel into a bowl full of iced water to soak for 10 minutes, then drain really well – this makes it super crunchy and crisp. Tip onto a platter or serving plate.
-
step 2
Whisk together the oil, pomegranate molasses, lemon juice, ½ the sumac and some seasoning. Pour all over the fennel and then sprinkle over the remaining sumac and scatter with mint leaves.
Click here for more fennel recipes
Authors
Adam BushDeputy food editor
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