Citrus Fennel and Pomegranate Salad
Crisp fennel, juicy orange, and bright pomegranate seeds tossed in a light orange vinaigrette.
Ingredients
- 1 large fennel bulb fronds reserved
- 1 bunch curly kale tough stems removed, about 5 oz / 140g
- 1 cup pomegranate seeds 175g
- 2 large navel oranges
- 2 tablespoons raw pumpkin seeds 18g
- 2 tablespoons extra-virgin olive oil 30ml
- 1 tablespoon apple cider vinegar 15ml
- 1/4 teaspoon fine sea salt or to taste
- 1/8 teaspoon black pepper or to taste
Instructions
- Prepare the fennel. Trim the base and tough outer layers from the fennel bulb. Slice the bulb in half lengthwise, then slice it very thinly crosswise. Finely chop any tender stems. Roughly chop about 2 tablespoons of the wispy fronds for garnish and set aside.
- Prepare the oranges. Using a sharp knife, slice the peel and white pith from one orange. Cut between the membranes to release the segments. Squeeze the remaining membrane over a small bowl to catch any juice. Juice the second orange to get about 1/4 cup (60ml) of juice.
- Prepare the kale. Tear or chop the kale leaves into small, bite-sized pieces and place them in a large salad bowl. Add a tiny drizzle of the olive oil (about 1/2 teaspoon) and use your hands to massage the kale for 30-60 seconds until it darkens in color and becomes more tender.
- Make the vinaigrette. In the small bowl with the orange juice, add the remaining olive oil, apple cider vinegar, salt, and pepper. Whisk until the dressing is well combined.
- Assemble the salad. To the bowl with the massaged kale, add the sliced fennel bulb, chopped fennel stems, orange segments, and pomegranate seeds.
- Pour the vinaigrette over the salad and toss gently until everything is evenly coated. Garnish with the pumpkin seeds and reserved fennel fronds just before serving.
Notes
Massaging the kale with a bit of oil helps to break down its tough fibers, making it more pleasant to eat raw.
For the thinnest fennel slices, use a mandoline if you have one. Be sure to use the hand guard for safety.
You can make the components ahead of time. Store the chopped vegetables, fruit, and dressing separately in the refrigerator for up to a day. Toss together right before serving.
To get pomegranate seeds out of the fruit, score it into quarters, break it apart in a bowl of water, and gently separate the seeds from the pith. The seeds will sink and the pith will float.