Nothing shouts out Winter more than shaved fennel, endive, and pear…It is snowing heavily here in Montreal, and so going out for groceries was a no-go…so, being the resourceful chef I am, I made use of the 2 small bulbs of endive I had in the fridge, the bosc pear, cocktail onions, and solitary piece of fennel to come up with this incredible salad that pairs well with pork, salmon, and read meat equally.
I used the mayonnaise from this blog, (I almost always have fresh mayo in my fridge as it takes only a couple of minutes to prepare)…as usual, I opted for rice vinegar, but feel free to try lemon juice or apple cider vinegar as well, any of the softer vinegars, really. I also added in shaved parmesan cheese and the last bits of toasted almonds, and a few of the fennel tips to add more of that delicious anise flavor….
What you’ll need….
2 small endives, slice and separated
1/3 fennel bulb, thinly sliced
7 cocktail onions, quartered
1/4 pear, thinly sliced
7 – 10 toasted almonds, chopped
1 Tbsp mayonnaise
drizzle of maple syrup, about 1 tsp
generous splash or two of rice vinegar
2 tsp Olive oil
sea salt and pepper to taste
1 Tbsp shaved parmesan or reggiano
1 tsp of fennel leaves, chopped
Simply toss everything together in a large bowl and plate, reserving the fennel leaves as a garnish for the top….
