The seeds of cultivated fennel, like eggplant, are said to have been brought to France by Jews and other merchants. Of course, wild fennel grows everywhere in the south of France. I have tasted this salad in many North African French homes. It is very simple, and a lovely counterpoint to all the more elaborate salads of the North African tradition. Once the fennel and celery have begun to wilt a bit, the flavors all come together. If pomegranates are not in season, substitute dried cranberries or cherries.
Recipe information
Yield
6 servings
Ingredients
1
2
1
1
4
2
Need to make a substitution?
Preparation
Step 1
Cut the fennel bulb in quarters, then lengthwise into 1/2-inch-thick slices. Snip 2 tablespoons of the fronds, and set aside. Toss the fennel, 1 tablespoon of the fronds, the celery, the cucumber, and the onion together in a medium-sized salad bowl.
Step 2
Squeeze the lemon over the vegetables, and drizzle on the olive oil. Season with salt and pepper to taste, and toss to coat. Serve, sprinkled with the remaining tablespoon of fennel fronds, and the pomegranate seeds.