Fennel Celery Salad {with Pomegranate and Pumpkin Seeds}
 
 
Serves: 4 small side portions
Ingredients
  • 1 large fennel bulb
  • 2 stalks celery
  • 3 tablespoons shelled pumpkin seeds
  • 3 tablespoons pomegranate seeds
  • 1½ tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon white wine vinegar
  • ¼ teaspoon sea salt
  • freshly ground pepper
Instructions
  1. Trim the long stalks off of the fennel and save some of the thin leaves for garnish. Slice the fennel in half lengthwise and use a sharp knife to cut both halves into thin slices.
  2. Thinly slice the celery on a diagonal.
  3. In a medium sized bowl, combine the fennel, celery, and pumpkin seeds.
  4. In a small bowl, whisk together the olive oil, lemon juice, vinegar, and salt. Pour dressing over salad and toss together. Season to taste with additional salt and pepper.
  5. Transfer to a serving bowl and sprinkle pomegranate seeds and fennel leaves on top.
Notes
adapted from Alice Water's The Art of Simple Food
Recipe by at https://dev.gatheranddine.com/fennel-celery-salad/