Serves:
INGREDIENTS
- 1 bulb fennel, washed, stalk and fronds trimmed away
- 2 celeriac bulbs (celery root), washed and peeled
- 1 red Bartlett pear, ripened, halved and seeds scooped out
- juice of 1 lemon
- ¼ bunch flat Parsley leaves, washed and minced
- ¼ cup Fairway Extra Virgin Olive Oil
- Fairway Sea Salt
- Fairway Tellicherry Pepper
- 7 ounces baby greens or arugula
- Parmigiano-Reggiano, shaved for garnish
- pignoli, toasted for garnish
DIRECTIONS
- Shave the fennel, celeriac and Bartlett pear gossamer-thin either by hand with a sharp chef's knife, or with your mandolin and place in a large salad bowl.
- Prepare the dressing by combining the lemon juice, parsley, olive oil and adding salt and pepper to taste in a small bowl.
- Toss the shaved ingredients with the dressing and check to ensure it’s seasoned properly. If not, make any necessary adjustments to your liking.
- On a platter or individual dinner plates, arrange the baby greens or arugula, and place a mound of the dressed, shaved ingredients on top.
- Finish with shavings of Parmigiano-Reggiano and toasted pignoli.
