Pepper - Fennel – Pear Salad
A burst of color and a beautiful presentation, makes this
company fair or a treat for any day of the week. The calorie count is low, the
flavor is lively. Fennel is sometimes called anise. It has a slightly licorice flavor. It is crisp and delicious. It has threads in it similar to celery so cut it across the grain and thin.
˝ red onion
Place thinly sliced red onion separating the rings in a
bowl of ice water and soak in the fridge for 2 – 6 hours (this reduces the bite
of the onion flavor making it mild and crispy)
˝ of one bulb of fennel
˝ red bell pepper
˝ yellow bell pepper
˝ green bell pepper
˝ orange bell pepper
Slice all vegetables thin (a V-Slicer or Mandolin) on thin
slice setting or by knife for form long slivers. Add the red onion rings,
reserving about 12 rings for a garnish.
Place all other slivered vegetables in a bowl
Toss with dressing
Dressing:
1 tsp. olive oil
4 tblsp red wine vinegar
1 small (size of a lime) fresh crushed tomato
˝ tsp. onion powder (optional)
˝ tsp. dried basil
1 tsp. poppy seeds
Whisk together with a small whisk or fork
Garnish:
1 fresh Bartlett pear
Cut pear in quarters lengthwise and remove core. Cut in
thin lengthwise slices not quite cutting to the bottom of the pear. Fan out the
slices to form a nice decorative finish for a base for your salad. Fan the pear
out near one side of the plate. Divide salad equally on 4 salad plates stacking
it towards the one side of the plate so as to leave the pear as a nice
decorative touch. Top with red onion rings.
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5.00 (out of 5)