Fennel and Pear Salad

A fresh, crisp salad that goes well with spicy curries and a dry white wine like a sauvignon blanc or pinot grigio.

Step 1: Spread the walnuts on a tray on toast in the oven at 325 degrees for 10 to 15 minutes.

Step 2: Trim away fennel leaves and set aside. Remove fennel stalks and trim away dry or old bottom of bulb. Use a potato peeler to remove bruised or brown marks from the bulb. Halve the bulb, slicing from top to bottom along the widest cross section. Core and cut thin slices across the grain. Add to the salad bowl.

Step 3: Halve the pair from stem to bottom. Core and cut thin slices from bottom to top. Cut thin slices of celery on the bias. Add to the salad bowl.

Step 4: Cut off the top and bottom of the orange. Set upright and cut down the sides, removing the skin and as much of the white pulp as possible. Turn on side and cut rounds. Add to the salad bowl.

Ingredients:

  • 1 pear, not quite ripe
  • 1 medium fennel bulb
  • 2 stalks celery
  • 1 orange
  • 2 tablespoons lemon juice
  • 2 tablespoons avocado or olive oil
  • ½ cup roasted walnuts
  • fennel leaves for garnish

Step 5: Toss the fennel, pear, celery, and orange with the lemon juice and avocodo or olive oil. Chill for 15 to 20 minutes. Before serving, top with walnuts and garnish with fennel leaves.