Lemon-marinated fennel and pear salad
Fennel is a fall vegetable and although it is available all year it is really best in the fall when you can get it locally. Many people are not that familiar with it and are reluctant to try but I would say be adventurous and go for it. What can happen?
Fennel is a white”ish” bulb with fronds that resemble dill. It has anise-like flavour and crispy texture when eaten raw. I shred it into salads with other vegetables, roast it, braise it and even stuff and bake it.
In this salad I softened the fennel by marinating it in juice of a lemon, salt and olive oil, then added thinly sliced pears and beautiful tender greens. It is a special and refreshing salad that is good before or after dinner and looks beautiful on the plate.
It’s best to shred the fennel using a mandolin slicer but if you don’t have one work carefully to slice it very thin.
1 fennel bulb
Juice of 1 lemon
Zest of 1 lemon
2 tablespoons olive oil
Salt and pepper
1 bosc pear,
A couple of handfuls of salad greens
Cut the fennel in half vertically and slice on a mandolin into thin slices. Place in a bowl.
Add zest and juice of one lemon, then drizzle with olive oil and toss gently.
Add a sprinkling of salt and pepper.
Let the fennel marinate for 30 minutes on the counter or longer in the fridge.
Cut the pear in half vertically and slice one half pear on a mandolin.
Slice the remaining half pear with a knife into thin wedges.
Combine the mandolin sliced pear with the fennel and mix.
Pile greens on the salad plates, place a mound of fennel and pear on top and add remaining greens.
Garnish with sliced pear wedges.
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
Mix dressing ingredients until combined, use to drizzle over the salads.