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.
To peel the pomegranate without staining yourself with juice, gently score the outer skin in quarters. Then place the entire pomegranate in a large bowl filled with water. With your hands under the water, gently pull off the skin and remove the arils (the seeds, with their fleshy covering), which will fall to the bottom. Drain off the water and discard everything but the arils. Dab them dry and leave on paper towels until ready to serve. You can also cut the pomegranate in two, then, holding one half in your hand with seeds down over a bowl, whack the outer shell with a mixing spoon, letting the seeds fall through your hands and into the bowl. Keep whacking the shell until all the seeds are out; remove any pith that falls into the bowl. Repeat with the other half of the pomegranate.
Recipe information
Yield
6 servings
Ingredients
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.
