Fennel Salad with Beets, Watercress & Candied Walnuts

1. 1

   First youll need to wash and prepare the fennel.

2. 2

   You will need to chop off about an inch above the fennel bulb to remove the stalks.

3. 3

   Set the stalks aside then remove any wilted outer layers of the bulb.

4. 4

   You will then need to cut off the root end, halve the bulb cutting it lengthwise then slice thinly for the salad.

5. 5

   Once you halve the bulb, you will need to cut out the last part of the root thats shaped like a V. To add a sharper anise flavor to the salad, save a few of the sprigs from the stalk and chop them into the salad.

6. 6

   Put the sliced fennel bulb into a salad bowl.

7. 7

   Once the fennel is sliced, you will need to wash and clean the watercress.

8. 8

   Chop off the stems, do a quick coarse chop of the leaves and toss them in the salad.

9. 9

   Open the cans of beets and drain the liquid.

10. 10

    Set beets aside.

11. 11

    Add the beets once you plate the main salad as it will stain the fennel if mixed prior to plating.

12. 12

    For the dressing, mix the pomegranate molasses and lemon juice in a small bowl.

13. 13

    Pour on top of the salad and drizzle on a bit of extra virgin olive oil.

14. 14

    Mix then plate it onto two plates.

15. 15

    Add the beets and a bit of salt if desired.

16. 16

    Top off salad with the candied walnuts and fennel sprigs, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.