Fennel and Pomegranate Salad
Makes 4 to 6 servings
2 medium fennel bulbs
1 medium red onion
Juice of 1 large lemon
1/4 cup extra-virgin olive oil
1/2 cup pomegranate seeds
1 11-ounce can mandarin oranges
Shavings of Pecorino or Parmesan
Salt and pepper to taste
Slice fennel and red onion as thinly as possible, being careful to remove the tough root of the fennel bulb.
Toss gently in large bowl with lemon juice and olive oil. Refrigerate for at least 15 minutes.
Before serving, toss again, add pomegranate seeds and mandarin oranges.
Add cheese, and salt and pepper, if desired.
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