Fennel, Apple and Pistachio Salad with Pomegranate Molasses Vinaigrette

Salads perk up the palate in so many ways. Fruits and vegetables combined with a brightly flavoured dressing make for a refreshing element in a multi-course feast, or a delicious light meal all on their own. This salad hits all the right notes – it’s got loads of crunch along with touches of sweet, sour and salty. For a more elegant presentation, serve salads individually plated rather than in a large bowl. This way you can both divide the ingredients evenly and arrange the components a little more artistically.

The combination of fennel, apple, pistachio and parmesan is accented beautifully by the pomegranate molasses vinaigrette in this perky little salad.

The combination of fennel, apple, pistachio and parmesan is accented beautifully by the pomegranate molasses vinaigrette in this perky little salad.

Ingredients

  • ½ fennel bulb (your store may sell it as anise), very thinly sliced
  • 1 apple, unpeeled, cored and thinly sliced (I like Gala apples)
  • 1 tablespoon (14 g) minced shallot
  • 2 tablespoons (30 mL) rice vinegar
  • 1 tablespoon (15 mL) pomegranate molasses *
  • 1 teaspoon (7 mL) honey
  • ½ teaspoon (3.5 mL) Dijon mustard
  • 4 tablespoons (60 mL) good quality olive oil
  • Salt and pepper to taste
  • 2 tablespoons (28 g) pistachios, chopped
  • 1 ounce (28 g) Parmesan, in large shards

* You can buy pomegranate molasses at most stores that specialize in middle-Eastern foods, or make your own by boiling 2 cups (500 mL) of pomegranate juice with 1/3 cup (75 mL) of honey and 2 tablespoons (30 mL) fresh lemon juice over medium-low heat for about 60 minutes, until it reaches a thick, syrupy consistency and is reduced to about 2/3 cup (150 mL).

Method

  • Combine rice vinegar, pomegranate molasses, honey, Dijon, oil, salt and pepper in a small jar with a tight lid. Shake vigorously to combine and emulsify. Set aside.
  • Chop fennel slices so they are in small pieces (about 1 inch / 2.5 cm).
  • On two serving plates (or in a medium bowl), arrange fennel, apple slices and shallot.
  • Drizzle each plate with a very small amount of the vinaigrette – you don’t want to drown your salad!
  • Sprinkle with pistachios and shards of Parmesan.

Serves 2.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Fruits and vegetables, Salads, Vegetables. Bookmark the permalink.

2 Responses to Fennel, Apple and Pistachio Salad with Pomegranate Molasses Vinaigrette

  1. Pingback: A Romantic Dinner for Two Menu | Constantly Cooking

  2. Pingback: Fennel, Apple and Pistachio Salad with Pomegranate Molasses Vinaigrette | MOMMA'S RECIPES

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