Monday, December 8, 2014

Fennel, Orange and Pomegranate Salad with Sumac

Winter is the peak season for fennel and there is an abundance of them in the stores. Been trying to eat them as often as possible - in salads, roasted, and in a soup. Jamie Oliver has a carrot and fennel soup which is delicious.  This salad is similar to my fennel and citrus salad which I posted earlier, but the addition of the pomegranates and sumac, marash pepper and fresh red chili in the dressing gives it a twist. Had a friend for lunch and served it to her - she loved it. The sweetness of the oranges is well balanced by the tang of the sumac and the fragrant marash peppers. Unlike cayenne, Marash pepper do not have a lot of heat. Hence it works well sprinkled on the salad.

Fennel, Orange and Pomegranate Salad with Sumac

1/2 bulb of a large fennel
One navel orange
1/2 cup pomegranate arils
1 teaspoon thinly sliced fresh red chili

1 1/2 tablespoons extra virgin olive oil
1/2 tablespoon white balsamic vinegar
Freshly ground black pepper
Salt to taste

1/2 teaspoon sumac
1/4 teaspoon crushed marash pepper or more to taste

  1. Trim the fronds of the fennel bulb and the hard stems on top. Using a mandoline, thinly slice the fennel. If you do not have a mandoline, slice it as thinly as possible using a sharp knife.
  2. Peel the orange with a paring knife and separate into segments. If you find this difficult then, just peel the orange and slice it into 1/4" thin circles.
  3. Make the dressing with the olive oil, white balsamic vinegar, salt and pepper. 
  4. Toss the salad gently with the dressing. Sprinkle the pomegranate arils and the sumac and marash pepper onto the salad.
  5. Serve at room temperature.
Serves 2.

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