Fennel and Orange Salad with Pomegranate Seeds

We ate chili and rice on Sunday night - an easy slow cooker meal - and I decided we needed something crisp and fresh as a complement.

I combined fennel, oranges and pomegranate seeds in this salad that was so yummy and pretty, I might put it on the Thanksgiving menu.

It's also simple, and still tasted good on the 2nd day when we ate it as a side with black quinoa in a pumpkin.

Fennel tastes like licorice but in this recipe the robust flavor is toned down by the oranges and honey, and contrasts well with the slightly spicy olives. (If you don't have spiced olives, add a dash of cayenne to the dressing.)

The key is to slice the fennel thinly, but not too thin. I cut a few slices with my mandolin, but decided they were too slender to give enough crunch. Instead, I just sliced them across with my knife. They softened a little in the dressing, but didn't become soggy.

Fennel and Orange Salad with Pomegranate Seeds
1 lb fennel bulbs
4 small oranges
9 spicy red pepper stuffed green olives
1/4 cup chopped parsley
1/4 cup pomegranate seeds
1 tbsp olive oil
1 tbsp lime juice
1 tbsp red wine vinegar
1 tsp honey

Cut the fronds off the fennel bulbs and set aside, and remove the outer segments of the bulb, including any which are brownish. Cut in half lengthwise, and then cut out the core - a triangle at the bottom of each half - and discard it. Slice the remaining pieces of the bulb cross-wise and place in a medium-size bowl. Chop about 1/4 cup of the fennel fronds and discard the rest.

Wash and dry the oranges. Cut off each end (top and bottom) to reveal the orange pulp. Place one end on a chopping board, and cut down between the white membrane and the pulp to remove the peel. Once the orange is peeled, hold it over the bowl and use a small knife to cut between the segments, separating the pulp from the white membranes. Let the juice fall into the bowl with the segments - but not the seeds. Squeeze the remaining juice from the membranes before discarding.

Slice the olives and add to the bowl, along with the parsley and pomegranate seeds.

In a small bowl, whisk together the olive oil, lime juice, red wine vinegar and honey.

Add the dressing to the salad, and stir in the fennel fronds.

Serve at room temperature or chilled. Serves 4-6