This fresh salad is delightful. It is tangy from the lemon vinaigrette with bursts of sweetness from the pomegranate seeds.
Ingredients
Recipe serves 6-8
4 celery stalks, sliced (I used a mandolin)
3 fennel bulbs, sliced (I used a mandolin)
2 endives, thinly sliced
1/2 cup pomegranate seeds
1 container micro basil
juice of half a lemon
seasonings - 1/4 tsp each of salt, black pepper, celery seeds
1/4 cup olive oil plus more
Preparation
In a large bowl, add the sliced celery, fennel, endive, and pomegranate seeds. Set aside
In a small mason jar, add the lemon juice, seasonings, and olive oil. Seal the jar and shake the vinaigrette vigorously for 45 seconds or so.
Pour the vinaigrette over the celery salad and mix well to combine. I like to place the micro basil over the top of the salad and drizzle with fresh olive oil.
ENJOY!
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