Need a simple & quick salad for lunch that's both yum and pretty to look at? This one ticks all the boxes with tender venison slices, & the addition of pomegranate seeds makes it just a little bit special.Enjoy.
VENISON, FENNEL & POMEGRANATE SALAD
Recipe by Mindfood
¼ cup olive oil
⅓ cup pomegranate juice
1 tbsp red-wine vinegar
1 tsp horseradish relish
2 tsp fennel seeds, toasted and ground
2 tsp coriander seeds, toasted and ground
1 tsp sea salt
1 tsp freshly ground black pepper
500g venison fillet
2 tbsp olive oil
3 baby fennel, shaved
2 cups green lettuce leaves
4 celery stalks, julienne
½ cup mint leaves
½ cup parsley leaves
¼ cup fennel fronds
½ cup pomegranate seeds
Make dressing: Place oil, pomegranate juice, vinegar, and horseradish in a small bowl and whisk to combine. Set aside.
Place fennel seeds, coriander seeds, salt, and pepper in a small bowl and mix to combine. Sprinkle over venison and drizzle with olive oil. Let marinate for 1 hour in the fridge.
Heat a large, nonstick frying pan over high heat and cook venison for 2-3 minutes on each side. Remove from heat and let rest for 5 minutes before slicing.
Place baby fennel, lettuce, celery, mint, parsley, and fennel fronds in a serving bowl or plate. Top salad with sliced venison, drizzle with dressing; and scatter pomegranate seeds.
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All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2015