This is the more labour intensive of the two salads as it requires a mini-chopping session; however, with just four ingredients, plus a vinaigrette, it comes together pretty quickly. Pomegranate seeds, toasted pecans, and vinaigrette can be prepared in advance so when lunchtime rolls around, all you have to do is chop up an apple and fennel bulb and toss!
Prep Time 15minutes
Total Time 15minutes
1/2bulbfennelor 2-3 stalks celery
2-3TablespoonsClementine Vinaigretterecipe below
Salt & pepper to taste
Wash and divide fennel, reserving half of it for tomorrow's salad. Place cut side down on cutting board and slice thinly.
Chop apple into batonnets (think 1/2-inch thick matchsticks) --or just hack it up any way you like!
In a medium bowl, combine fennel, apple, pecans and pomegranates and toss to combine.
Drizzle with clementine vinaigrette, season lightly with salt and pepper and mix well. Serve at once.
Tip: I like to toast up several cups of pecans when I'm baking something, and then store them in a glass jar so that they are ready to go for the rest of the week, rather than heating my oven too frequently.