Hearts of Romaine Salad with Fennel, Citrus, Olives, Avocado and Pomegranate

  • Yield: 4 servings


1/2cup fresh pomegranate arils
2heads hearts of romaine, chopped
1/2 bulb fennel, sliced thin
1/2cup citrus segments, like Cuties mandarins, oranges, grapefruit
1cup avocado
12 green olives, pitted
4tablespoons chevre
4tablespoons good sherry vinegar
1/2cup good extra virgin olive oil
Salt and pepper to taste


  1. Clean and chop hearts of romaine.
  2. Shave fennel bulb very thin, preferably on a mandolin.
  3. Cut citrus into segments with no white pith.
  4. Peel, pit and slice avocado.
  5. Combine romaine, fennel, citrus, olives and chèvre in a large bowl. Toss with sherry vinegar, extra virgin olive oil and a pinch of salt and pepper.
  6. Plate onto 4 plates and top each with arils and sliced avocado.
Brian Edwards, Private Chef, POM Wonderful, Los Angeles, CA

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