Fennel, Persimmon and Pomegranate Salad

Name: Fennel, Persimmon and Pomegranate Salad
Total time: 30 min
Ingredients: 0.33 cups freshly squeezed orange juice; 1 teaspoon sugar; 0.5 teaspoons salt; 0.25 teaspoons freshly ground black pepper; 0.5 cups extra-virgin olive oil; 1 large or a few small fennel bulbs, with stalks attached; 1 medium head radicchio, cored and cut into thin slices; 2 Asian persimmons (such as Fuyu), peeled and cut into bite-size pieces; 0.5 cups chopped hazelnuts, toasted (see Notes); 0.5 cups pomegranate seeds (sold in packs in the produce department), for garnish

4.5

(6)

www.washingtonpost.com

Your recipes

Total: 30 minutes

Servings: 6

Author : Cynthia A. Brown

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Whisk together the orange juice, sugar, salt, pepper and oil in a large bowl until emulsified.

Step 2

Trim any fennel stalks flush with bulb, reserving some of the leafy fronds on the stalks to garnish the salad; discard the stalks. Cut out and discard the core of fennel bulb(s), then cut the bulb(s) lengthwise into thin strips to yield about 2 cups.

Step 3

Add the persimmon cubes, fennel strips, chopped hazelnuts and radicchio slices to the bowl; toss to coat evenly with the dressing. Garnish with the fennel fronds and pomegranate seeds.

Top similar recipes

Curated for you