Olive Magazine
Fennel salad

Fennel salad

Published: August 6, 2020 at 8:26 am
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  • Preparation and cooking time
    • Prep:
    • + Soaking
  • Easy
  • Serves 4 as a side

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
Nutrition:
NutrientUnit
kcal103
fat6g
saturates0.9g
carbs8.4g
sugars7.6g
fibre3.9g
protein1.9g
salt0.3g
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Try this fennel salad recipe then check out our Greek salad, wedge salad and Sicilian salad, as well as more fennel recipes.

Ingredients

  • 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

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.

*This recipe is gluten free according to industry standards


Click here for more fennel recipes

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