Fennel, Celery, and Pomegranate Salad

Name: Fennel, Celery, and Pomegranate Salad
Yield: 4 servings
Ingredients: 1 3 small fennel bulbs, thinly sliced; 1 6 celery stalks, thinly sliced on a diagonal; 1 1 medium shallot, thinly sliced into rings; 1 1/2 cup fresh flat-leaf parsley, very coarsely chopped; 1 1/4 cup celery leaves, very coarsely chopped (optional); 1 1/2 cup pomegranate seeds, divided; 1 1/4 cup fresh lime juice; 1 1/4 cup olive oil; 1 Kosher salt; 1 Freshly ground black pepper

From the kitchen of Carly

Crisp fennel and celery meet bright lime juice and pomegranate seeds in this refreshing salad. Shallot and parsley add depth to every bite, while the tart citrus and fruity oil tie everything together. Light enough for lunch, substantial enough to stand alone.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 small fennel bulbs, thinly sliced
16 celery stalks, thinly sliced on a diagonal
11 medium shallot, thinly sliced into rings
11/2 cup fresh flat-leaf parsley, very coarsely chopped
11/4 cup celery leaves, very coarsely chopped (optional)
11/2 cup pomegranate seeds, divided
11/4 cup fresh lime juice
11/4 cup olive oil
1Kosher salt
1Freshly ground black pepper

Instructions

Toss fennel, celery, shallot, parsley, celery leaves, if using, and half of pomegranate seeds in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Serve topped with remaining pomegranate seeds.