Fennel With Pomegranate And Lemon Za'atar Dressing

This fennel salad is light, healthy and full of flavor! The Fennel and Pomegranate give it a full and sweet flavor, while the Lemon-Za’atar Dressing adds a nice tangy hint to it. I was inspired by The Modern Table.

FENNEL WITH POMEGRANATE AND LEMON ZA'ATAR DRESSING

INGREDIENTS

• Serves 8

• 1 medium fennel bulb, trimmed, fronds reserved for garnish

• 1 cup flat-leaf parsley leaves,roughly chopped

• ¼ cup pomegranate seeds

• Grated zest and juice of 1 lemon (about 3 Tbsp)

• 3 Tbsp extra-virgin olive oil

• 1 tsp grainy Dijon

• 1 tsp honey

• 2 Tbsp za'atar

• ¼ tsp kosher salt

• Freshly ground black pepper

• For Garnish:

• Handful roasted pumpkin seeds 

• Handful of dill

INSTRUCTIONS:

Step 1

Using a large knife, thinly slice fennel. Transfer to a medium bowl or platter, then add parsley and pomegranate seeds.

Step 2

In a small bowl, whisk together lemon zest and juice, olive oil, grainy Dijon, honey, za'atar, salt, and pepper.

Step 3

Spoon dressing over salad and toss to mix. Garnish with the reserved fennel fronds and serve immediately.

Step 4

Garnish with a handful or roasted pumpkin seeds and a handful of dill.

Notes:

• Undressed salad can be prepared and stored for 6 hours

• Fennel tends to discolor as soon as it's cut, so dress raw fennel for salads immediately or toss a little lemon juice to prevent it from browning.

• Dressing can be prepared a week in advance
  

Bon Appetit!

Photography by Patricia Brochu