Fennel
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2fennel bulbs
- 2unripe pears
- Shaved Parmesan
- Dressing
Preparation
- Step 1
Trim and quarter 2 fennel bulbs; cut 2 unripe pears in half. Use a mandoline to thinly slice everything; put in a large bowl. Toss with dressing and add shaved Parmesan. Dressing variation: Skip the vinegar and mustard. Reduce oil to ½ cup; add 3 tablespoons lemon juice and 2 tablespoons chopped parsley.
Private Notes
Comments
Here's the original vinaigrette recipe, from the linked article: Combine in a jar 1 cup olive oil, 1/3 cup sherry vinegar or wine vinegar (or to taste), 1 to 2 teaspoons Dijon mustard, salt and freshly ground black pepper. Cover and shake vigorously. Use as needed; store in the refrigerator.
The original recipe can be found here: http://www.nytimes.com/interactive/2012/10/07/magazine/pear-salad-recipe...
Added chopped walnuts as others have and used simple lemon juice and olive oil as dressing. Wonderful!
The sum is greater than the whole of the parts. Excellent recipe. I used our treasured fennel bulb from our garden and one heirloom apple sliced on the 2mm blade of my cuisinart. Tossed with the lemon/dijon mustard/olive oil dressing (tiny drizzle of hot honey and pepper) finished with shavings of Parmesan. Amazing.
Made this with apple because I didn't have pears on hand. Started nibbling on it while I was cooking pork chops, and now it's half gone! Once you taste this, you can't stop!
Yum! Used apple cider vinegar instead of lemon, disjoin mustard, olive oil, s&p. Added toasted walnuts. One fennel and one apple.