Few things in the culinary world annoy me more than to see parsley used only as a garnish at restaurants. (I always make a point of eating it!) Herbaceous parsley is a staple in my kitchen, often used to brighten a dish with clean, earthy flavor. In this crunchy salad, parsley lends a touch of freshness to balance out mellow fennel and tart pomegranate. It’s a definite keeper.
Recipes and images from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner (Figure 1 Publishing, 2022). Photography by Kate Sears.
Did you know that according to Kabbalah many neuroses and personality imbalances are rooted in unmindful eating? There are great physical, mental and spiritual benefits to eating slowly and with intention. Get more Jewish food thoughts here.
Ingredients
- 1 medium fennel bulb trimmed, fronds reserved to garnish
- 1 cup flat-leaf parsley leaves roughly chopped
- 1/4 cup pomegranate seeds
- Grated zest and juice of 1 lemon about 3 Tbsp
- 3 tablespoon extra-virgin olive oil
- 1 teaspoon grainy Dijon
- 1 teaspoon honey
- 2 tablespoon za’atar
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
Nutritional Facts
Instructions
- Using a mandolin or a large knife, thinly slice fennel. Transfer to a medium bowl or platter, then add parsley and pomegranates.
- In a small bowl, whisk together lemon zest and juice, olive oil, grainy Dijon, honey, za’atar, salt, and pepper.
- Spoon dressing over salad and toss to mix. Garnish with the reserved fennel fronds and serve immediately.
