Fennel Salad

A hot summer day in early afternoon we were in Heidelberg of all places. Landed at random in a restaurant that served us lovely white wine and fennel orange salad. It was good, but was missing a thing or two, mostly a bit of flavour punch.




  • 1 fennel
  • 1/2 tablespoon of olive oil
  • 3 juicing oranges 
  • Half a pomegranate
  • 1 tablespoon of orange-flavoured olive oil
  • Freshly ground pepper, sea salt
  • A dash of lemon
  • 1 shot of Pernod

How to Make It:

  • Slice the fennel in strips.
  • Blanche the fennel. (Boil it for 3 minutes in water).
  • Heat up the olive oil in a non-stick frying pan on medium to high heat. Throw in the fennel and let it roast a bit but no colour change should appear.
  • Juice 1 orange and gradually add the orange juice to the fennel, and let it simmer until reduced.
  • In the meantime, fillet the remaining oranges.
  • Separate pomegranate beads from skin and membrane.
  • When the orange juice is reduced to about 1/2 to 1/4, add the Pernod and lemon juice to the mix, season with freshly ground pepper and salt, and continue simmering for another 2 to 3 minutes.
  • Let cool down.
  • Make dressing by mixing the flavored olive oil and reduced orange juice, season with additional pepper and salt to taste.
  • Place the fennel and dressing into an appropriate salad bowl, mix in the orange fillets and sprinkle the pomegranate over it.
  • Cover the dish and let it settle and cool in the fridge for a couple of hours.
  • Take it  out of the fridge and let it get a bit closer to room temperature (10 minutes or so).
  • Enjoy your salad!

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