Fennel and pomegranate salad
Instructions
Clean the fennel by removing the outer leaves that are toughest, dip them in salted water, drain and cut them into quarters and then in thin slices; toss with an emulsion of oil, Apple Cider vinegar, salt and pepper.
Get them seasoning.
Arrange in a dish and decorate them with grains of Pomegranate.
Ingredients and dosing for 4 persons
- 400 g of fennel
- 1 pomegranate
- 50 g of olive oil extra virgin
- Apple cider vinegar
- Salt
- Pepper