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🍽️ Crispy Radicchio and Fennel Salad with Pomegranate

278 kcal · 30 min · 4 servings

Ingredients

• 400 g young fennel
• 1 radicchio
• 1 pomegranate
• 150 g feta cheese
• 4 tbsp white balsamic vinegar
• 1 tbsp lemon juice
• 1 tsp liquid honey
• 5 tbsp olive oil
• 2 tbsp freshly chopped parsley
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the fennel under running water.
2. 2. Remove the hard base of the fennel stalk.
3. 3. Cut the fennel in half through the center.
4. 4. Slice the fennel halves into very thin strips or use a grater.
5. 5. Set aside the green fennel fronds for garnish.
6. 6. Wash the radicchio and dry it well.
7. 7. Tear the radicchio leaves into small, bite-sized pieces.
8. 8. Press the pomegranate all around slightly to loosen the skin.
9. 9. Cut the pomegranate in half through the center.
10. 10. Gently tap the seeds out of the pomegranate.
11. 11. Drain the feta cheese.
12. 12. Cut the feta into small cubes.
13. 13. Place all prepared ingredients into a large bowl.
14. 14. Whisk the vinegar with the lemon juice in a small bowl.
15. 15. Stir the honey and oil into the vinegar-lemon mixture.
16. 16. Finely chop the parsley and add it to the dressing.
17. 17. Season the dressing with salt and pepper to taste.
18. 18. Pour the dressing over the salad.
19. 19. Toss the salad gently until everything is evenly coated.
20. 20. Serve the salad and garnish it with the reserved fennel fronds.

Nutrition per serving

• kcal: 278
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 11 g