postimg
Mar 2010 09

I have to be honest about the provenance of this salad, as I cannot claim it to be authentically Tunisian; rather, it is a modified, modernized variation on a simple Tunisian salad comprising thinly sliced fennel marinated in lemon juice. If you’ve never tried fennel, the flavour is somewhat surprising: it looks like celery but tastes like anise (liquorice), and is crisp and refreshing. You can make this salad as is, or you can toss it with a mixture of salad greens (frisee, mache and arugula, for instance) if you’re into “leafy” salads – just add a little more dressing. It is important that the apple you use here is tart – so don’t settle for anything less than the green (granny smith) variety. This salad is also perfect for Rosh Hashana – pomegranate adds colour and crunch, its plentiful seeds reminding us to increase our mitzvot for the coming year.

You will need:

2 bulbs fennel
1 pomegranate
2 granny smith apples
1 lemon
2-3 tbsp extra virgin olive oil
salt and pepper to taste

Begin by trimming and discarding the tough green stalks, as well as the root ends, of the fennel. Cut the bulbs in half lengthwise and wash the sections, then slice the fennel as thinly as you possibly can. Core the apples and cut them in half, leaving the bright green skins intact. Slice the apples thinly and add them to a bowl with the fennel.

Cut open the pomegranate and separate the seeds from the membranes. You can use whatever method you like, but I find the easiest (and most fun) way is to first cut the pomegranate in half crosswise (i.e., so that you end up with the stem end on one half and the flower end on the other). Then, holding one half cut-side down over a large bowl, whack the top of the fruit repeatedly with something heavy – a soup ladle or a rolling pin should do the trick. Be patient, and you’ll find that eventually, the seeds will rain down into the bowl while the membranes will miraculously remain in the shell.

Add the pomegranate seeds to the fennel and the apple. Add the juice of a lemon, then add the olive oil and season with salt and pepper. Toss the salad to coat, then allow it to marinate in the fridge for several hours before serving.

Makes 4-6 servings

Be Sociable, Share!

Your thoughts?