Fennel Carpaccio with Pomegranate and Feta Recipe

Clean the fennels, remove the first few tough leaves, and cut the fennels in half. Save the leaves at the ends for decoration.

Using a sharp knife or a mandoline, slice the halved fennels into thin slices. Place them gradually onto the serving plates. Drizzle with a little lemon juice to prevent oxidation.

Peel and extract the seeds from the pomegranate. Sprinkle some of them over the fennel carpaccio. Distribute the crumbled feta on the plates and then decorate with a few fennel leaves.

Reserve the plates in the refrigerator until serving. Prepare the dressing by mixing together the remaining lemon juice, olive oil, and whole grain mustard. Season with salt and pepper. Serve this dressing with the fennel carpaccio.

Tip: To slice the fennel as finely as possible, use a mandoline.