Fennel, Cucumber, and Pomegranate Salad

By courtneyepowell

Ingredients

• Dressing:
• 2 T red wine vinegar
• 1/2 t kosher salt
• 1/2 t sugar
• 1/4 c olive oil
• Salad:
• 2 bulbs fennel
• 1 cucumber
• 1/4 c roughly chopped fresh cilantro
• 1/4 c roughly chopped fresh parsley
• 2 T roughly chopped fresh mint
• 1/2 c pomegranate seeds
• 1/2 c crumbled feta

Details

Servings 4

Preparation

Step 1

To make the dressing, combine vinegar, salt and sugar in a small bowl; mix until sugar dissolves. Slowly pour in oil and whisk until emulsified. Set aside.

To make the salad, trim off the root ends and tops of both fennel bulbs, reserving some of the tender green fronds. Cut each bulb in half lengthwise and remove the tough outer layers and dense white cores. Slice lengthwise as thinly as possible and place in a large serving bowl.

Peel cucumber, cut in half lengthwise and scoop out seeds with a spoon and discard. Cut into 1/2 in thick slices and add to bowl. Top with cilantro , parsley, mint and the reserved fennel fronds.

Add half the dressing to salad and toss to coat. Divide evenly among four plates and top each with 2 T pomegranate seeds and 2 T crumbled feta. Serve with remaining dressing on the side.