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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Israeli cuisine encompasses a number of Mediterranean influences. This salad is based on a Moroccan dish with lemon juice and fennel. The addition of grapefruit, pomegranate, and avocado represents the bounty of Israel. Ingredients:
1/4 cup fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
2 tablespoons extra-virgin olive oil |
2 cups thinly sliced fennel |
1/2 cup diagonally sliced celery |
4 cups torn romaine lettuce |
2 cups grapefruit sections |
1 cup pomegranate seeds |
1/2 cup chopped peeled avocado |
2 tablespoons pine nuts, toasted |
Directions:
1. Combine first 4 ingredients. Gradually add oil, stirring with a whisk.
2. Combine 1 tablespoon dressing, fennel, and celery in a bowl; cover and refrigerate 2 hours. Set aside remaining dressing.
3. Arrange lettuce on a platter; top with celery mixture, 2 cups grapefruit sections, 1 cup pomegranate seeds, avocado, and pine nuts. Drizzle with remaining dressing.
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