Name: Quinoa, Fennel, and Pomegranate Salad
Yield: 4 Servings
Ingredients: 1/4 cup plus 1 tablespoon olive oil; 2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4'-thick slices; Kosher salt and freshly ground black pepper; 2 tablespoons fresh lemon juice; 1 1/2 teaspoons ground cumin; 1 teaspoon sugar; 1 cup quinoa, rinsed; 1 lemon; 1 serrano chile, seeded, chopped; 1/2 cup chopped fresh cilantro; 1/2 cup chopped fresh mint; 1 teaspoon chopped fresh dill; 1/4 cup pomegranate seeds (from 1/2 small pomegranate)

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JONATHAN LOVEKIN 2011

Pair fennel with jewel-like pomegranate seeds and power-packed quinoa for texture, and you have the hallmarks of a chef Yotam Ottolenghi salad.

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