Before I was an experienced cook, I was an experimental cook. One day I had fennel and citrus on hand, and I made this for dinner. After years of tinkering, the finished product is a bright, fresh salad perfect to serve alongside fish or chicken. A Minneola looks like an orange with a knoblike formation on the stem end. Locally sourced fennel and pomegranates are available in many areas year-round.
Makes 4 to 6 servings
3 fennel bulbs
1 small red onion
4 Minneolas, segmented with any additional juice reserved
1/4 cup lemon juice
1/4 cup Meyer lemon juice
1/8 to 1/4 cup olive oil
1/2 cup pomegranate seeds
Salt and pepper to taste
Use a mandoline (an upright tool with a sharp blade that can be adjusted to any thickness) set on the narrowest setting to slice the onion and fennel bulbs. If you don't have a mandoline, slice the fennel and onions as thinly as you can using a chef's knife.
In a medium bowl, combine the fennel, onion, oranges, citrus juices and olive oil. Sprinkle lightly with salt and pepper. Mix the salad well and top with pomegranate seeds.