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.
- 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).
- 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.