Here’s another one from Molly Wizenberg’s A Homemade Life. I suspect I will be eating this salad a lot throughout the summer – it’s crisp, clean, simple, and delicious. I love the flavour combination of fennel and asian pear, combined with the saltiness of parmesan cheese. I’d never used asian pear before and I was pleasantly surprised at how non-peary it was, as I suspect that actual pear would really overpower the fennel. Also asian pear is crispy and that’s essential for this salad.
1 medium fennel bulb
1 small Asian pear
a wedge of parmesan
Cut off the stalks and fronds of the fennel and cut the bulb in half from root to stalk. Slice each half as thinly as you can without it being paper-thin. Core the asian pear and cut it in half from top to bottom and slice it exactly like you did the fennel. Grab a large platter and start laying out the fennel in a layer – a row or a square, it doesn’t matter. Drizzle the fennel with olive oil. Then layer slices of asian pear on top, drizzling it with lemon juice and sprinkles of salt. Use a vegetable peeler to shave ribbons of parmesan on top of the pear. Repeat all of these steps until you’ve used up all your ingredients. Pour over more oil and lemon and you’re done!