Total Time
Prep 20 mins
Cook 0 mins

Based on a recipe from the February 2008 issue of More magazine, as they report an enchanting article about novelist Martha McPhee's culinary adventure in Morocco.

Ingredients Nutrition


  1. If possibile, use fresh lettuce from yours, a friend's, or from a farmer's market.
  2. Clean and dry the leaves and place in salad bowl.
  3. Add chives and fennel to lettuce and toss.
  4. Mix together olive oil, salt and freshly ground pepper.
  5. Toss lettuce with chive and fennel dressing.
  6. Divide among 6 plates, and garnish with pomegranate seeds and pistachios.
Most Helpful

Simple and tasty salad with fennel and pomegranate seeds. I added a touch of lemon juice to the olive oil and instead of pistachio's I used sliced almonds. I think adding a little pom juice to the oil might make a tastier dressing for this salad. Made for vegetarian tag.

Brooke the Cook in WI November 13, 2008

Yum! I had a tom of spinach to use up so used that instead of lettuce and I think that went well. I loved the pomegranate ( what's NOT to love about pomegranates? LOL) and the very different flavours worked unexpectedly well. Please see my rating system: 4 stars for a quick and easy salad that is a nice change from tomoates, cuccumber etc. Thanks!

kiwidutch April 30, 2008

This was a really good salad! With the fennel and pomegranate seeds, DH didn't miss the vinegar. I added just a touch to mine, but it was really good without it too. Thanks for this fresh tasting salad!

Maito February 08, 2008