Raise your hand if you overindulged over the holiday weekend. (guilty as charged) Raise your hand if you don't like wasting food (yes, I polished off that cake and whipped cream hanging out in the fridge -- a tough job, but someone's gotta do it). Now raise your hand if you crave a healthy salad -- one that looks as good as it tastes. (oh yes, that's me too).
Well, here's what you're looking for -- and it's perfect for winter, when citrus fruits are at their peak, and beautiful bulbs of fennel and pomegranate are in season and readily available too. Such a simple salad to put together, but you'll need a mandoline or a food processor with a slicing attachment to slice the fennel very finely. No real recipe here. Just spread some radicchio leaves on the bottom of a platter, then layer with the fennel and oranges and scatter some pomegranate seeds and minced fennel fronds on top.
Pour a good vinaigrette over it all. I like to use 2/3 part olive oil to 1/3 part white balsamic vinegar, a squirt of honey, a dab of Dijon mustard and some salt and pepper. Mix thoroughly and drizzle over the salad. It's the perfect accompaniment to a rich dinner, or even just to eat as a healthy, refreshing lunch. Now you won't have to feel so bad about all those leftover cookies still waiting to be eaten. See, everything balances out!
Happy New Year!
