Many of the vitamins and nutrients found in superfoods, can be found in this dish – and it’s not only in the pomegranate and walnuts – fennel is rich in vitamin C and fibres and celery rich in vitamin A and great for indigestion!:
Fennel and winter leaf salad with walnuts and pomegranate
100 g toasted walnuts
2 fennel bulbs
2 handfuls of rocket
2 handfuls of white dandelion leaves
2 handfuls of mizuna
1 pomegranate
2 celery stalks finely sliced
For the salad, slice the base off the fennel bulb, remove the fibrous outer layer and cut the fennel into very thin slices, if you have a mandolin slicer this would come in handy. Wash and dry the salad leaves and combine in a salad bowel with the sliced celery stalks.
Dressing
Juice of 1 orange
1 tbsp sherry vinegar (or other mild vinegar, you can also use appel cider vinegar)
1 tsp honey
1 ½ tsp coarse-ground Dijon mustard
100 ml walnut oil
To make the dressing, whisk the orange juice, sherry vinegar, honey and mustard in a bowl to combine. Add a little sea salt and freshly ground black pepper Whisk in the walnut oil to make a vinaigrette.
Dress the salad leaves lightly with the dressing. Add the fennel and celery and gently toss until all ingredients are evenly mixed. Sprinkle with the pomegranate seeds and toasted walnuts.
A printable version for your fridge!:
