Fennel and Pear Salad
Instructions:
An easy way to prepare this Italian-inspired salad is to slice the fennel and pear with a mandoline, the blade set just under 1â„8 inch. Make sure you use the food guard to protect your fi ngers as the fruit and vegetable pass over the very sharp blades. Or use a food processor fi tted with the 1mm slicing blade, although it will juice the ingredients, rendering them a little soggy. Failing all that, a sharp chef ’s knife will do the trick. 1 large fennel bulb 2 ripe pears 3 ounces Parmigiano-Reggiano, shaved 1â„3 cup lemon juice 3 tablespoons olive oil, preferably extra virgin olive oil 1â„2 teaspoon salt 1â„2 teaspoon freshly ground black pepper
Makes 4 servings
- Trim the bottom off the fennel bulb; trim off the stalks and fronds. Remove and discard the outer layer. Slice the bulb into 1â„8-inch-thick slices. Separate these, then cut any intact sections into very thin spears. Place in a large serving bowl.
- Peel the pears, then core them by inserting a melon baller into their thick end and coring out the seeds with a rotating motion. Slice into 1â„8-inchthick slices. Place in the bowl with the fennel.
- Add the Parmigiano-Reggiano, lemon juice, olive oil, salt, and pepper; toss to serve.