This salad is a little festival in itself. The fennel and tarragon, with their echoing flavors, form a solid base on which stronger colors and flavors—pomegranate, feta, sumac—manifest themselves without overwhelming the whole salad. It is distinctly fresh and goes well with roast meats and grilled fish. Crusty bread is almost obligatory to soak up the juices from the plate.
Try substituting dried cranberries or sour cherries for the pomegranate. The fennel for this salad should be the round and bulky variety; it is crisper and sweeter than the long one.
— By Yotam Ottolenghi and Sami Tamimi, Ottolenghi: The Cookbook
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Mona says:
Where in the picture is the tarragon? I see what may be marjoram or oregano, but that’s not listed in the ingredients.
Mi Ae Lipe says:
Hello Mona, thank you for writing. Sometimes the images may differ somewhat from the actual finished recipe, as they are mainly for illustrative purposes. I hope you enjoy the salad——it is a lovely one!