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Saturday, October 16, 2010

baked pear and fennel salad

I spotted a variation of this salad in a magazine recently but instead of using peaches as suggested I thought pears would go just as well, if not better, with the other ingredients.

This is a truly mind blowing salad and one you will repeat again and again. It's fresh, crisp and deliciously tasty. The key is the use a mandoline to slice the cheese and fennel - there is simply no other way. Slicing finely with a knife will not do! So with that in mind combine the following ingredients in a large plain white salad bowl and drizzle over the top a little of your best extra virgin olive oil and a scattering of snipped fennels fronds.

Serves: 4

2 large Beurre Bosc pears, baked  at 180c until tender, cored and each sliced into 8 pieces
1 medium fennel sliced on a mandoline
1-2 packets of jamon cru or proscuitto depending on your appetite!
10-12 slices Gruyère cheese cut on a mandoline
Sea salt and cracked black pepper to taste
Extra virgin olive oil
Fennel fronds for garnish

Baked pear and fennel salad printable recipe, click here:

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