Taking a short break from cooking from Around My French Table by Dorie Greenspan. This salad looked bright and colourful – just what I needed during this abominably cold and snowy winter.
Let’s make it.
Get a fennel bulb (just one, halving the recipe).
Slice it. I use a v-slicer, you could use a knife.
Make the dressing.
Get a lemon and juice it.
Add the olive oil to the lemon juice.
What’s sumac? Here’s what I know: it’s a fruit which is ground into a powder and used as a flavouring in Middle Eastern cooking. It’s sorta lemony. Sumac is from the same plant family as poison ivy and there is a poison sumac too, so I’d recommend buying this spice from a shop rather than trying to pluck it off a tree.
Add the sumac to the lemon and olive oil, along with the tarragon and parsley.
Assemble the salad.
Fennel, tossed with dressing.
Then add the feta.
Sprinkle with pomegranate seeds.
Serve Ottolenghi’s Salad With Fennel, Pomegranate and Sumac.
Ottolenghi’s Salad With Fennel, Pomegranate and Sumac
1/4 cup lemon juice
2 tbsp olive oil
2 tsp sumac
1/8 tsp salt
1/4 cup tarragon leaves
2 tbsp coarsely chopped parsley
2 medium fennel bulbs
1/2 cup Greek feta cheese, sliced
3/4 cup pomegranate seeds (about ½ a pomegranate)
Whisk lemon juice with olive oil, sumac and salt in a large bowl. Season with fresh pepper. Stir in tarragon and parsley.
Remove feathery fronds from fennel, reserving for garnish. Thinly slice bulbs lengthwise and toss with lemon mixture.
Arrange fennel on individual serving dishes. Layer with feta, then pomegranate seeds. Sprinkle with reserved fennel fronds and additional sumac, if desired.