6-8 (as a side) | 15 Minutes
We don't mean to alarm you, but Christmas is just eight weeks away (yes, really). That means: Christmas recipes! We’ve designed this delicious fresh and crunchy salad to be the partner in crime of our famous porchetta (recipe coming this weekend).
Ingredients:
From Hagen’s:
1 large fennel bulb, very thinly sliced
¼ of a wombok, very finely sliced
½ cup of parsley, finely chopped
1 pomegranate, halved and seeds removed
3 tbsp of lemon juice
3 tbsp of Mount Zero Olive Oil
50g of Symons Organic Parmesan, shaved
Mount Zero Pink Lake Salt
Freshly ground black pepper
Method:
1. Trim off the stems and leaves of the fennel leaving just the bulb. Don’t discard the fronds as we will use them later. Cut the bulb in half and remove the core by cutting out a wedge from each half. Finely slice the halved bulb on a mandolin or with a sharp knife. Place into a large bowl.
2.Discard the rough outer leaf of your wombok. Finely slice and add to the bowl.
3. Now it’s time to deseed the pomegranate. There are many ingenious ways to do this on YouTube but I have chosen the most straightforward method which is to cut the pomegranate in half and bash the top on the halved side with the back of your knife to loosen the seeds. It may need a little squeeze and some prying with your fingers. Once you have removed all of the seeds sort through by hand and remove all of the pith. Add 3/4 off the seeds to the bowl and put the rest aside for garnish.
4. Rinse, dry and finely chop the parsley, don’t be afraid to put some stem in, and add to the bowl.
5. Add the Mount Zero Olive Oil and the juice of a lemon. Toss the salad together and season with salt and pepper. Taste it now. If it’s not acidic enough, add some more lemon juice. If it’s a little too acidic, add some more oil. Adjust the salt and pepper if necessary.
6. Prepare all of the tasty garnishes. Pick the fennel fronds. Shave the parmesan cheese.
7. It’s now time to assemble. Pick a nice salad bowl and pile the salad up nice and high. Garnish with the remaining pomegranate leaves, fennel fronds and sprinkle with parmesan cheese. Add another good plug of olive oil all over the salad and crack some more pepper. Done!
8. Serve as a side to the magnificent Hagen’s porchetta. Keep and eye out for the recipe over the coming weekend.
