Summary

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

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Instructions

1. 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.
2. It is best to let it steep for a while in the refrigerator before serving.
3. 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.