Serves: 4
INGREDIENTS
- 1 bulb Fennel, washed; stalk and fronds trimmed away
- 2 Celeriac bulbs (Celery root, washed and peeled)
- 1 red Bartlett Pear, halved and seeds scooped out
- juice of 1 Lemon
- 1/4 bunch flat Parsley leaves, washed and minced
- 1/2 cup Fairway Extra Virgin Olive Oil
- Fairway Sea Salt and
- Fairway Tellicherry Pepper
- 7 oz Baby Greens or Arugula
- Parmigiano Reggiano
- Pignoli (toasted)
DIRECTIONS
- Shave Fennel, Celeriac and Bartlett Pears gossamer-thin by hand with a sharp chef's knife or follow directions that were supplied with your mandolin. Place in a large salad bowl.
- For the dressing, in a small bowl, combine juice of lemon, minced parsley, 1/4 cup Fairway EVOO, salt and pepper to taste.
- Toss dressing with the shaved ingredients. Check for seasonings and make adjustments if necessary.
- On a platter or individual dinner plates, arrange the baby greens, and mound with the dressed, shaved ingredients.
- Finish with shavings of Parmigiano Reggiano and Toasted Pignoli (if desired).
