Fennel, Celery, and Pomegranate Salad
Try this Fennel, Celery, and Pomegranate Salad recipe, or contribute your own.
Try this Fennel, Celery, and Pomegranate Salad recipe, or contribute your own.
- Carbohydrate 3.75220833638956 g
- Cholesterol 0 mg
- Fat 3.47595000019122 g
- Fiber 0.833333334881141 g
- Protein 0.419616666939602 g
- Saturated Fat 0.471733000019612 g
- Serving Size 1 1 Serving (26g)
- Sodium 20.077143229657 mg
- Sugar 2.91887500150842 g
- Trans Fat 0.264804666810162 g
- Calories 45 calories
Step-by-step
- Softly toss the fennel, celery, arugula, shallot, parsley and half of the pepitas and pomegranates in a large bowl, along with the lemon juice and olive oil. Season with salt and pepper.
- Serve topped with remaining pepitas and pomegranates.
Can crisp vegetables like fennel and celery be sliced hours ahead without losing their crunch? Raw brassica and allium structures rely on cellular turgor pressure, which degrades rapidly once cell walls are severed by a knife. Store sliced fennel and celery submerged in cold water inside an airtight container in the refrigerator for up to 24 hours to maintain hydration before draining thoroughly in a colander. Raw shallots benefit from a 15-minute soak in ice water to temper their sulfur compounds if a milder flavor profile is desired. Dress the greens immediately before service because salt draws moisture from cellular walls through osmosis, causing arugula to wilt within 20 minutes. Freezing is entirely unsuitable for this dish, as the high water content in celery and citrus juice turns fibrous and mushy upon thawing. Preserved components like bottled citrus juice lack the enzymatic brightness and acidity of fresh-squeezed limes, altering the acid-to-fat balance against the extra virgin olive oil.
