INSALATA DI FINOCCHIO CON PERE E FICHI
I have a confession. Up until I made this dish, I had never self-prepared raw fennel. I know! Why did I wait so long! I think I was scared that it would be extra potent un-cooked, but I was surprised by the delicacy. Shaved thin and soaked in a cold water bath, it almost resembles cabbage but… much more interesting and flavorful .
The combination of the bright fennel pairs well with the sweetness of the figs and pear and saltiness of the capers. The simplicity of the lemon vinaigrette breaks down the fennel just enough to soften its edge.
- Fennel Bulb (1)
- Figs (4-6)
- Anjou Pear (1-2)
- Capers (2 tbsp)
- Fresh Herbs – Parsley/Mint/Basil (1-2 tbsp)
- Lemon (1/2)
- Olive Oil
- Salt + Pepper
- Trim the fennel bulb and carefully (using a mandoline slicer) shave vertically into thin strips. Place the shaved slices into a bowl of water and allow them to sit while you prep the rest of the dish.
- Drizzle some oil into a pan. Cut the stems off of the figs, slice in half, and place them flesh down into the oil. Raise the heat to medium and let the figs caramelize in the pan for about 6 minutes.
- Meanwhile, whisk together the lemon juice, olive oil, salt + pepper in a salad bowl.
- Quarter, core and thinly slice up the pear into bite-size pieces (peel on or off) and place into the salad bowl. Toss with the lemon vinaigrette.
- Add the capers and chopped fresh herbs into the bowl. Toss well with the pears.
- Drain and pat dry the shaved fennel. Add to the salad bowl and toss.
- Serve the salad topped with the caramelized figs.