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Fennel Salad with Chicory, Orange and Pomegranate

Fennel Salad with Chicory, Orange and Pomegranate

There are some times when after a lot of going back and forth, you finally figure out what you are having for lunch, you've got that perfect dish that covers your basics but you feel like you're still missing a little something on the side.

I've been there many times, I don't want to over eat, I want to keep it healthy, stay away from oily food, I don't want to make too much of a mess since I already have other stuff cooking. 

Basically, I want it all!!!

To have it all, I came up with this Fennel Salad with Chicory, Orange and Pomegranate recipe that you can quickly put together, requires no cooking, and it's the perfect summer recipe for that extra touch you're after. 

This salad is quite simple to make but don't be deceived, there will be so many colours, flavours and textures in your bowl it will be hard to distinguish what's in there at first sight. So let me give you a little run down of what we are throwing in there. 

Salads in the summer need to be refreshing, that's why I love putting in fruit that will do that. I used pomegranate and oranges, both juicy, citrusy, sweet and fresh. For contrast we have black olives (yes, olives are fruits!) that add a slight bitter taste to the whole thing.

Olives are a great way to get vitamin E and some healthy fats in your diet. The same goes for their close relatives and our next ingredient, almonds; which are not really a nut but the seed of a fruit (I know, I've been living a lie as well). Almonds are really good for you and mixed in this salad you'll get a creamy sweet flavour and a bit of a crunch. 

For veggies and greens we have, first of all, scallions that enhance all the other flavours in this recipe, and I love how easy it is to incorporate them to my meals. We are also using fennel which is one of those veggies that only now is gaining popularity due to it's many health benefits and medicinal uses.

Our last ingredient in the list is chicory, this one is a tricky one. Chicory has a bitter taste, not everyone's cup of tea but I would encourage you to give it a try. It's loaded with nutrients and is great for detoxifying the body, it aids digestion, reduces heart disease, arthritis pain, constipation, and it will boost your immune system. I love it since it's great at reducing anxiety, it has sedative qualities to keep you calm. 

When mixed with the sweet pomegranate and oranges, its bitterness is not as overpowering, everything plays really well when mixed together. But don't take my word for it, take my son's, he'll eat it and even ask for seconds.

If you feel it's still a bit much you can slice the chicory very very thin, that way it gets lost among the other ingredients and the dressing will definitely overtake and you'll end up with a delicious, fun, fresh side!

Ingredients
8
Prep time
30 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Olives

Ingredients

For the dressing

  • 12 tsp black pepper (ground)
  • 2 tablespoons extra virgin olive oil
  • 12 lemon (juiced)
  • 12 tsp sea salt

For the salad

  • 12 cup black olives
  • 2 heads chicory (thinly sliced)
  • 12 cup crushed almonds (roasted - optional)
  • 1 lb fennel (finely grated or chopped)
  • 1 orange (skin removed and thinly sliced)
  • 1 medium pomegranate (just the seeds)
  • 1 large scallion (thinly sliced)

Directions

  1. Use a small bowl and mix the ingredients for the dressing.
  2. In a big bowl add the salad ingredients and the dressing on top, mix well before serving, enjoy!

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