Monday, November 12, 2012

RECIPE: Fennel and Pear Salad


-          2 fennel bulbs

-          2 unripe pears

-          Parmesan cheese

-          Dressing (see options below)

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 cheese.

Dressing options:

-          Option 1: Combine in a jar

o       1 cup olive oil

o       1/3 cup sherry vinegar or wine vinegar

o       1 to 2 teaspoons Dijon mustard

o       Salt and freshly ground black pepper

Cover the jar and shake vigorously.  Use as needed and store in the refrigerator.

-          Option 2: Combine in a jar

o       ½ cup olive oil

o       3 tablespoons lemon juice

o       2 tablespoons finely chopped parsley

-          Option 2: Use your own homemade dressing

-          Option 4: Use a store bought oil based dressing

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