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