Asian Pear Fennel And Walnut Salad Recipes

Steps:

• Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

Steps:

• In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
• In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Steps:

• Combine walnuts, 1 tablespoon water, sugar, cayenne, and kosher salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead. Store airtight at room temperature.)
• Whisk olive oil, vegetable oil, and vinegar in small bowl to blend. Season dressing to taste with salt and pepper. Combine watercress, endive, and pear in large bowl. Add dressing and toss to coat. Sprinkle with nuts.

Steps:

• Trim stalks and any discolored areas from fennel bulb. Cut bulb in half lengthwise, lay a flat side on a work surface, and cut into very thin slices.
• Repeat with other half and set slices aside.
• Cut pear into quarters and scoop out cores. Peel quarters and cut into 1/4-in. slices. Set aside.
• Whisk together walnut oil, lemon juice, and salt in a small bowl. Taste and add more salt if you like.
• Arrange fennel slices and pear slices on 4 salad plates. Drizzle each plate with 1 tablespoons dressing.
• Arrange walnuts and parmesan on top. Serve immediately.