Fennel, Pear, Jicama & Celery Salad in Soy-Cream Dressing

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Post holiday, I am interested only in salads. Especially fresh & crunchy ones. So fennel figures prominently in my crisper, as does celery, and pear. This salad helps them play well together, combining the sweet anise of fennel, juiciness of pear & jicama, & just-a-little-salt crunch of celery. The first time I made this, I used a mandoline to slice most of the vegetables which looked pretty, but the salad lost its crunch too quickly. Varying shapes and textures works better. So, now I cube the fresh pear, thin slice the fennel, cut the jicama into sticks, and medium-dice the celery. I dress all with a soy-cream dressing spiked with bright slivers of salty preserved Meyer lemon, parsley and a little pepper. (NOTE: It takes three weeks to make preserved lemons, so, you may wish to substitute lemon juice and salt for now. But do preserve some Meyer lemons! They are wonderful!) Garnish with a little fennel frond.

Makes 8 servings

Fennel, Pear, Jicama & Celery Salad Ingredients

  • 1 medium-sized jicama, peeled and trimmed into 2 inch long sticks (about the size of skinny fries)
  • 2 celery stalks, cleaned and cut into medium-small dice
  • 1 pear, peeled, quartered and cut into small cubes
  • 1 fennel bulb, cleaned and sliced into thin pieces

Soy-cream Dressing Ingredients

  • 3/4 cup soy-creamer (next to the whipped cream at Whole Foods)
  • 1 Tbsp finely minced Italian flatleaf parsley
  • Freshly cracked pepper
  • 2 Tsp finely slivered preserved Meyer lemon (NOTE: unfortunately, it’s difficult to buy these ready made, so, you may wish to substitute some lemon and salt until you have time to make some.)


  1. Cut vegetables and fruit as specified.Toss all of the cut vegetables and fruits together.
  2. Make dressing: combine soy cream with the rest of the ingredients. Pulse with a blender.
  3. Drizzle salad with prepared soy-cream dressing. Garnish with fennel frond.

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