Fennel
Fennel, Pear, Celery, and Hazelnut Salad
From Smitten Kitchen Everyday by Deb Perelman
Makes 2 hearty or 4 small servings
1 small to medium fennel bulb, very thinly sliced, some fronds reserved for garnish
2 or more celery stalks, plus leaves
¾ medium pear (I use D’Anjou), halved, cored, and thinly sliced
Juice of 1 lemon
2 tablespoons olive oil
Coarse salt and freshly ground black pepper or red pepper flakes
½ cup hazelnuts, toasted, skinned, and cooled
One ½-ounce chunk Parmesan, shaved or peeled
Toss the fennel, celery, and pear together in a big bowl, and dress with the lemon juice, olive oil, and an unfrugal amount of salt and pepper. Taste, and add more of any seasoning if needed. Scatter the hazelnuts and Parmesan on top, lightly toss one more time, then dig in. The salad keeps in the fridge for 2 days, but the pear will eventually soften a little, long before the salad goes “bad”.
From Smitten Kitchen Everyday by Deb Perelman
Makes 2 hearty or 4 small servings
1 small to medium fennel bulb, very thinly sliced, some fronds reserved for garnish
2 or more celery stalks, plus leaves
¾ medium pear (I use D’Anjou), halved, cored, and thinly sliced
Juice of 1 lemon
2 tablespoons olive oil
Coarse salt and freshly ground black pepper or red pepper flakes
½ cup hazelnuts, toasted, skinned, and cooled
One ½-ounce chunk Parmesan, shaved or peeled
Toss the fennel, celery, and pear together in a big bowl, and dress with the lemon juice, olive oil, and an unfrugal amount of salt and pepper. Taste, and add more of any seasoning if needed. Scatter the hazelnuts and Parmesan on top, lightly toss one more time, then dig in. The salad keeps in the fridge for 2 days, but the pear will eventually soften a little, long before the salad goes “bad”.
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Snow's Bend Farm ~ Coker, Alabama ~ 205-394-3561
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