WWW.FREI-STYLE.COMFennel Arugula Salad with Pear and Feta
Ingredients
For the salad
- 1 large fennel bulb (about 300 gr (10.5 oz.))
- 2 handfuls arugula (about 40 gr (1.4 oz.))
- 1 ripe pear (firm)
- 100 gr (3.5 oz.) feta
- 1/2 red onion
For the dressing
- 4 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- salt (to taste)
- pepper (to taste)
Also
- 2 Tbsp salted pistachios (roughly chopped)
Equipment: Mandoline or vegetable slicer, Sharp knife, Large salad bowl, Small bowl for the dressing, Whisk
Instructions
Prepare
- 1.Wash the fennel, remove the stalks and core and set the fronds aside. Shave the bulb paper-thin on the mandoline or slice it as thinly as possible with a sharp knife.
- 2.Wash and core the pear and slice it thinly as well.
- 3.Peel the red onion and cut it into fine rings or strips.
- 4.Crumble the feta and roughly chop the pistachios.
Dressing
- 1.Whisk the olive oil, balsamic vinegar, Dijon mustard and honey in the small bowl and season with salt and pepper.
Assemble
- 1.Combine the arugula, fennel, pear, onion and feta in the large bowl.
- 2.Pour the dressing over and toss everything gently so the flavors spread.
- 3.Arrange on plates or a platter, scatter the chopped pistachios and fennel fronds over the top and serve straight away.
Notes
Tip from my kitchen: the mandoline is the most important tool here, this salad stands or falls with thin fennel slices. If you toss the fennel with half the dressing 10 minutes before serving it turns more tender and soaks up the flavor, and the arugula then goes in just before you eat. The onion gets milder if you leave the rings in cold water for a moment. If you cannot find salted pistachios, toast unsalted ones in a pan for 2 minutes and salt them while they are still warm. In winter an orange cut into segments takes the place of the pear, and it becomes a different but just as good salad.
Nutrition per serving: 290 kcal · 6 g protein
MY NOTES
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