Fennel and orange salads are very typical in Italian households. Fennel in general is a commonly used ingredient amongst Italian home cooks and chefs. To be honest with you, this was the one thing I HATED every time my mom or anyone in my family made it. All the grownups drooled over this salad while I couldn’t bear to think of it, which is very unlike myself. I eat everything! I just can’t stand the flavor of black licorice. So fennel is either something you love or hate. However, over the years I have been trying to give it more and more chances. I am now at the point where I think I am a grownup and appreciate how fennel aids digestion. In small quantities, I am now able to tolerate this fresh, tasty salad. Fennel and orange salads make a great option for all your winter holiday menus. In this recipe, I gave the traditional fennel and orange marriage a little twist. I used grapefruit instead of an orange and threw in some pomegranate seeds. If you don’t like fennel (yet), you won’t like this salad at all. Although if you do eat fennel, you’re about to fall in love with this salad.

Ingredients:

• 1 bulb of fennel, washed and sliced into strips 

• 1 grapefruit, peeled and sliced into thin wedges or chunks

• ¼ cup pomegranate seeds

• Salt, to taste

• Freshly ground black pepper, to taste

• 2 tbsp extra virgin olive oil

Instructions:

Don’t know how to cut fennel? I love this step by step tutorial by The Kitchn. Click here to read and view the steps.

1. Place all ingredients in a medium sized mixing bowl. Toss to combine then cover and keep in the fridge until ready to serve and eat. It’s best eaten cold within 2 hours of dressing the salad. Will keep overnight in the fridge if you want leftovers for the next day, it just won’t be as crunchy or some of the flavors may adjust due to absorbing the juices and salt.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade