Jose Andres’ Clementine and fennel salad with almonds, olives and pomegranate

Staff Writer
Jose Andres’ Clementine and fennel salad with almonds, olives and pomegranate
Marissa Scarna

The recipe is from Jaleo in Washington, DC and is part of our Clementina celebration running now through December 30th.
“One of my favorite holiday ingredients is the Spanish Clementine! It’s so sweet and juicy and brings the perfect balance of sweetness and acidity to any dish. The clementine season is very short so each year we pay homage to this beautiful fruit at my restaurant Jaleo in Washington, DC. This year, we are doing many specials but one of my favorites is a humble clementine salad, with fennel almond, olives and pomegranate which brings together the flavors of my home in a perfect way!"

Deliver Ingredients


For the dressing

  • 1 Cup extra-virgin olive oil
  • 1/4 Cup sherry vinegar
  • Zest and juice of 2 clementines
  • 1 shallot, thinly sliced
  • Sea salt, to taste

For the salad

  • Seeds from 1 pomegranate
  • 1/4 Cup chopped green onion
  • 2 Tablespoons halved, pitted black olives
  • 2 Tablespoons sliced almonds
  • 4 Ounces frisee lettuce
  • 1/4 Cup fresh mint leaves
  • 1/3 fennel bulb, sliced
  • 4 clementines, cut into segments
  • 1/2 Cup sherry dressing
  • Salt, to taste
  • Chopped chives, for garnish


For the dressing

Whisk together the olive oil, vinegar, clementine zest and juice, and shallot. Season with salt, to taste, and set aside.

For the salad

In a large bowl, mix all of the ingredients together with the sherry dressing and season with salt, to taste. Place in the center of a large, oval plate and garnish with chives.

Fennel Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Fennel Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.