Fennel, Apple and Pear Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 4
  • lemon juice
  • 1 medium apple
  • 1 firm pear, such as a Bosc (A red pear looks particularly striking in this)
  • 1 smallish bulb fennel
  • olive oil (it's worth it to use your best olive oil here)
  • salt
  • ¼ cup minced fresh herbs (chives and tarragon are nice -- the chives add a savory note, and the flavor of the tarragon amplifies the fennel. I'd avoid anything woody, like rosemary, but chervil would also be good, or dill, or even celery leaves).
  1. Get a bowl of water ready, laced fairly heavily with lemon juice.
  2. Cut the apple into quarters, lengthwise, and cut out the core. Do the same with the pear.
  3. Using a mandoline, slice the apple and pear quarters into thin slices, and get them into the acidulated water. (The lemon juice helps prevent browning, and adds some flavor).
  4. Remove the stems and greens from the fennel, reserving some of the greens for garnish. Cut a slice from the root end, then cut the bulb in half lengthwise.
  5. Thinly slice the fennel halves, using a mandoline, with the root end against the blade.
  6. Combine the apple and pear with the fennel. Squeeze some lemon juice over the whole (about 1 small half), drizzle with olive oil, then sprinkle with the salt and herbs and "toss" until each piece is lightly coated with the olive oil. Serve immediately.
Recipe by The Domestic Front at http://www.thedomesticfront.com/fennel-apple-and-pear-salad/