WINTER SALAD WITH FENNEL AND POMEGRANATE RECIPE

Ingredients

Lemon anchovy cream:

• Grated zest and juice from 1 lemon
• 1 teaspoon white wine or rice vinegar
• ½ teaspoon fine sea salt plus more to taste
• 1 fat garlic clove, grated on a microplane or finely chopped
• 1 anchovy fillet, rinsed and finely chopped
• ¼ cup crème fraiche
• ¼ cup extra virgin olive oil

Salad:

• 1 bunch heart of romaine leaves, washed, dried and torn into bite-sized pieces
• 2 cups mixed baby greens or spinach
• 1 small head radicchio, sliced into ribbons
• 1 small celery root (about 1 pound), peeled and cut into matchsticks*
• 1/2 red onion, thinly sliced
• 1 fennel bulb, stems trimmed and feathery fronds reserved for garnish
• 1/2 cup fresh pomegranate seeds

Instructions

1. To make the dressing, put the lemon zest, juice, vinegar, salt, garlic and anchovy in a blender or mini food processor, or mix together in a small bowl.
2. Add crème fraiche and olive oil and  blend/process until smooth and creamy or whisk by hand. Taste for seasoning and add more salt if needed.
3. Put the romaine, baby greens, radicchio, celery root and red onion in a large salad bowl.
4. Peel the base of the fennel bulb with a vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to the salad bowl.
5. Pour half the dressing over the salad and toss gently.
6. Transfer the salad to a serving plate and arrange the reserved radicchio leaves around the salad. Drizzle with additional dressing and sprinkle with pomegranate seeds. Garnish with fennel fronds.

Recipe source: familystylefood