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Insalata di Finocchi, Arance e Melograna (Salad with Fennel, Orange and Pomegranate)

Servings: 4
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Ingredients
  

  • 2 fennel bulbs
  • 2 oranges
  • ½ cup (about 80 g) pomegranate arils
  • 2 tbsp (30 g) extra virgin olive oil
  • Salt to taste

Instructions
 

  • Prepare the fennel
    Trim the tops (reserving the fronds for garnish)and base of 2 fennel bulbs, removing any tough outer layers. Cut the fennel in thin strips using a sharp knife. Place the fennel strips in a bowl. Drizzle with 2 tbsp (30 g) of extra virgin olive oil, add a pinch of salt, and toss everything gently to combine.
  • Segment the oranges
    Peel 2 oranges, ensuring you remove all the white pith. Using a sharp knife, carefully cut between the membranes to release the orange segments. Add the segments to the bowl with the fennel, saving any juice for the dressing.
  • Plate and serve
    Transfer the salad to a serving platter, arranging it neatly to highlight its vibrant colours. Sprinkle ½ cup(about 80 g) of pomegranate arils on top for a pop of sweetness and colour. Garnish with a few fresh fennel fronds for a light, feathery finish that adds both aroma and visual appeal.