Fennel pear salad with Dijon lime dressing
Yeung Man Cooking · ♥ 1.3K likes · 17.6K views · 5 min video
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Read about fennel in the BrightCulinary Book
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Ingredients
Method
Techniques
- ½ bulb fennel
- 2–3 whole Brussels sprouts
- 1 whole pear
- 1 cup baby kale
- 2 tbsp fennel trimmings
Keep the fennel trimmings. Remove the fennel core and slice thinly; slice the Brussels sprouts and the pear thinly.
Top the salad with baby kale or other greens.
In a Mason jar combine a teaspoon of salt, pepper, a tablespoon each of lime juice and Dijon mustard, three tablespoons of olive oil and the fennel trimmings; tighten the lid and shake.
- 1 tsp salt
- pepper
- 1 tbsp lime juice
- 1 tbsp Dijon mustard
- 3 tbsp olive oil
Dress the salad and plate.