Bosc Pear and Fennel Salad
From biceps15 17 years ago
- - to make
- Serves 4
A beautiful medley of ingredients that gives your mouth a rich experience of taste sensations.
Ingredients
- 2 medium (about 1 pound) fennel bulbs shopping list
- 2 ripe Bosc or Asian pears shopping list
- 4 ounces pecorino or parmigiano-Reggiano (Parmesan) cheese shopping list
- 4 ounces (about 1 cup) walnut halves shopping list
- 1 cup extra-virgin olive oil shopping list
- 1/3 cup balsamic vinegar, preferably aged shopping list
How to make it
- Trim the stems from the fennel, cut out the cores and remove the tough outer layers. Slice the fennel lengthwise into thin, sickle-shaped slices.
- Quarter the unpeeled pears lengthwise, remove and discard the cores and then, using a sharp knife, a mandoline or a vegetable peeler, carve each quarter into slices between 1/8- and 1/4-inch thick.
- Layer the fennel and pear loosely on a platter or individual plates. Using a vegetable peeler or cheese slicer, shave the cheese into curls or ribbons and intersperse them with the pear and cheese.
- If desired, toast the walnuts in a dry skillet over medium heat, shaking the skillet occasionally, just until they are warmed, about 3 minutes.
- Scatter the walnuts over the salad. Drizzle each salad with 1 to 2 tablespoons of oil, being careful to cover as much of the ingredients as possible. Then sprinkle drops of vinegar over each salad, using a scant 1 tablespoon for each plate. The oil should form a slick surface over the salad, and the vinegar should form tiny chestnut-colored drops atop the oil.
People Who Like This Dish 3
- msizzyb Nowhere, Us
- bluewaterandsand GAFFNEY, SC
- fizzle3nat Waterville, WA
- biceps15 CA
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The Rating
Reviewed by 2 people-
Fantastic recipe!
bluewaterandsand
in GAFFNEY loved it
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Yummmmmmmmy! This sounds so delicious! Thanks for sharing. - Natalie
fizzle3nat
in Waterville loved it
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