Citrus Salad with Roasted Fennel and Pomegranate

By á-48634

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

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.”