Rebecca Pasch, archivist, City of Burnaby
Burnaby's archivist, Rebecca Pasch, helps to lighten up the holiday fare with her favourite - this Martha Stewart Living recipe for fennel and endive salad.
Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts
Ingredients
2 fennel bulbs, halved, cored, and thinly sliced, plus 1/4 cup lightly packed fennel fronds
1 pound Belgian endive (preferably red), trimmed and leaves separated
1/2 cup pomegranate seeds (from 1 pomegranate)
1/2 cup chopped toasted walnuts
1/3 cup high-quality extra-virgin olive oil
2 tbsp. fresh lemon juice
1/2 tsp coarse salt
1/4 tsp freshly ground pepper
Directions
1. Scatter fennel and endive on a large platter, and sprinkle with pomegranate seeds, walnuts, and fennel fronds.
2. Whisk together oil, lemon juice, salt, and pepper. Drizzle over salad and serve.
