Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 large fennel bulb (s)
- 1 medium onion (s)
- 1 lemon (s)
- 1 bunch parsley
- Balsamic vinegar
- olive oil
- 1 handful sunflower seeds
- 1 pomegranate
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the fennel into wafer-thin rings, as well as the onion. Put both in a salad bowl. Sprinkle with lots of finely chopped parsley and season with salt and pepper. Pour in lots of lemon juice and a little olive oil and a little more balsamic vinegar. Now knock the seeds out of the pomegranate and sprinkle with it.
- It is best to let it steep for a while in the refrigerator before serving.
- Fennel salad is an indispensable classic, especially in Italian cuisine (“L`insalata di finocchi”); but is mostly prepared there with oranges. Fennel salad has something refreshing and, for example, tastes great with any barbecue.
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