Summery Salad

20 minutes


Summery Salad Recipe
Club Noor

by Saba Wahid

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For salad:

1 bulb  fennel

8-10 radishes

16 oz  rocket leaves

1 cup  pomegranate seeds

For dressing:

½ cup  olive oil (extra virgin)

¼ cup white truffle oil

¼ cup  lemon juice

Salt and Pepper to taste



This is a very tasty, fresh and refreshing salad for the entire family. This cool and fresh Summery Salad is perfect for entertaining guests in the warm summer months. It’s easy to make and will really impress anyone who gets to enjoy it.

Steps Involved:

First step when making a salad is to always wash your vegetables thoroughly. Once that step is completed, it’s all about chopping, slicing, and cutting everything you need to make this perfect salad. 

Using either a mandolin or extremely sharp knife, shave or slice the fennel bulb.

Note: The best technique is to place the fennel bulb on its side and begin from the bottom. This will allow you to work with the natural layers of the fennel and give you beautifully cut pieces to work with. 

Do the same with the radishes with either the mandolin or sharp knife. 

Set all cut vegetables aside. 

For the dressing:

Using a medium measuring cup pour the olive oil, now mix in the truffle oil and lemon juice.

Using a wire whisk, blend ingredients together until emulsified. Season well.

Dress Salad immediately after dressing ingredients are blended together.

Note: If you allow the dressing to sit for a while, it will separate, but just keep the whisk handy to stir it back up.


In a large metal non-reactive bowl, add rocket leaves, fennel slices, and radish rounds (reserve some for garnish). Dress with half the dressing and save the rest on the side if anyone wants additional.

Plate the salad in a large bowl, and top with pomegranate seeds, reserved radish rounds, and some shaved Grana Padano. 


This serves well as a healthy starter or as a side dish for a main course.

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