Fennel and raddicihio salad with pomegranate

Servings: 4 to 6
Preparation: 15 minutes
Cooking: none


1 fennel bulb, thinly julienned*
1 radicchio head, thinly julienned
1 orange
15 mL (1 Tbsp) Maison Orphée Organic Extra Virgin Olive oil
5 mL (1 tsp) Maison Orphée Organic Balsamic Vinegar
Sea salt and fresh ground pepper to taste
The seeds from ½ a pomegranate
A few walnut halves (optional)


1. Combine fennel and radicchio in a salad bowl.

2. Using a small sharp knife, cut peel and white pith from orange. Working over a small bowl, cut between membranes to release segments. Add segments to the salad and keep juice for vinaigrette. Add oil, vinegar, salt and pepper to orange juice and whisk vigorously.

3. Pour vinaigrette over salad and mix delicately. Garnish with pomegranate seeds, walnuts and fennel fronds.

*Reserve some fennel fronds for garnishing