Jose Andres Clementine and fennel salad with almonds olives and pomegranate

Jose Andres’ Clementine and fennel salad with almonds, olives and pomegranate

Jose Andres’ Clementine and fennel salad with almonds, olives and pomegranate

By The Daily Meal
Serves 4

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Details
  • Servings:   4
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   salad
Cuisine
  • mediterranean
Comments
Ingredients
  • 1 Cup extra-virgin olive oil
  • 1/4 Cup sherry vinegar
  • Zest and juice of 2 clementines
  • 1 shallot, thinly sliced
  • Sea salt, to taste
  • Seeds from 1 pomegranate
  • 1/4 Cup chopped green onion
  • 2 Tablespoons halved, pitted black olives
  • 2 Tablespoons sliced almonds
  • 4 Ounces frisee lettuce
  • 1/4 Cup fresh mint leaves
  • 1/3 fennel bulb, sliced
  • 4 clementines, cut into segments
  • 1/2 Cup sherry dressing
  • Salt, to taste
  • Chopped chives, for garnish
Instructions

Jose Andres’ Clementine and fennel salad with almonds, olives and pomegranate serves 4 original recipe by The Daily Meal.

View original preparation instructions

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