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Author Notes: Perhaps my favorite thing about fennel is its crunch. Ditto Asian pears. A good friend of mine introduced me to Asian pears some years ago. She told me that she loved them so much, when she was in a bad car accident years before and had received an insurance settlement, the first thing she did was purchase a box of Asian pears. "They're a waterfall in your mouth," she said. "No really, that's their official slogan!"
Thus began my own infatuation with the superbly juicy and sweet Asian pear. It's right at home in this simple salad, with fennel as a supporting player. A few well-toasted walnuts are all you need to dress it up and give it some earthiness. This salad is also wonderful with seeded, chopped Meyer lemons, peel and all. —petitbleu
- 1 large bulb fennel, fronds trimmed and saved for another use
- 1 Asian pear, cored and quartered
- Juice of one lemon
- 1 to 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 clove garlic, minced or microplaned
- 1/4 cup walnuts, toasted and coarsely chopped
- Using a mandoline or a very sharp knife, cut the fennel and Asian pear into very thin slices.
- Combine the lemon juice, honey, olive oil, salt and pepper, and garlic in a Mason jar and shake vigorously to emulsify.
- In a medium bowl, toss the fennel and Asian pear with the dressing. Serve scattered with the toasted walnuts and more cracked black pepper to taste.
- This recipe was entered in the contest for Your Best Fennel
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Burnt Toast: Episode 13
A can-do tool.