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Citrus Salad with Roasted Fennel and Pomegranate

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Ingredients

  • ROASTED FENNEL
  • 1 fennel bulb, trimmed and quartered
  • 1 teaspoon fresh lemon juice
  • 6 tablespoons water or low-sodium vegetable stock
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon salt
  • CITRUS SALAD
  • 1 blood orange
  • 1 Cara Cara orange
  • 1 navel orange
  • 1 Ruby Red grapefruit
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Seeds from 1 pomegranate
  • 2 tablespoons olive oil

Details

Preparation

Step 1

“Preheat oven to 350°F. Place all the fennel ingredients in a shallow baking dish small enough that the liquid comes about halfway up the fennel. Cover with foil and bake until the fennel is knife-tender, about 20 minutes. Remove and let cool completely.”

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