Asparagus, Fennel, and Pear Salad with Citrus Dressing

Fennel is one of those vegetables that people either love or hate. I happen to love its bright licorice flavor in all forms- raw, roasted, shaved, gratinéed. I really fell in love with it during my study abroad in Italy. In Rome, it was casually mixed into salads much like we toss carrots into mixed greens. In Sicily, it was most often paired with Sicilian oranges, briny olives, and local extra-virgin olive oil.

Oftentimes people think they do not like fennel until they have it in the right preparation. I have seen self-proclaimed fennel-haters gobble up the last bits of a caramelized fennel dish as roasting it mellows and sweetens its flavor. In this salad, I make the vegetable a little more approachable in a different way. I thinly slice it so that it can wilt in the citrus dressing and pair it with a popular spring vegetable- asparagus. I add crunchy sweet pear, nutty hazelnuts and salty Parmigiano-Reggiano to make this a salad that you will probably want to double or even triple, even if you are serving fennel-haters. It is so refreshing, so crisp, and so bright.

I recommend serving this salad within an hour or two after mixing as it will really begin to wilt. Right before serving, sprinkle with the Parmigiano-Reggiano, if using, and the hazelnuts so that they can retain a bit of their bite. The salad can sit longer, but it will continue to wilt and will not be quite as crunchy.

Asparagus, Fennel, and Pear Salad with Citrus Dressing

1/2 bunch asparagus, tough ends removed
1 small fennel bulb with fronds
1/2 firm pear, thinly sliced and then chopped (I used a firm Barlett pear)
1 cup cooked chickpeas, drained
1/2 lemon, zested and juiced
1/2 orange, zested and juiced
1 1/2 tablespoons extra-virgin olive oil
1 1/4 teaspoons sea salt
1/4 cup shavings of Parmigiano-Reggiano (I used a vegetable peeler)
1/4 cup hazelnuts, toasted and skinned, and chopped
freshly ground black pepper, to taste

Prepare the vegetables. Use a vegetable peeler to thinly shave asparagus stalks. Set shavings aside and then finely chop remaining pieces, including tops. Thinly slice fennel bulb. Pluck off about 2 tablespoons of fennel fronds and roughly chop. Prepare pear and set aside.

Prepare the dressing. In a medium bowl, mix juice and zest from lemon and orange, extra-virgin olive oil, salt, and pepper to taste. Whisk briefly to combine. Taste and adjust salt and pepper.

Add the vegetables to the bowl with the dressing and toss to coat. Readjust seasoning. Right before serving, sprinkle with Parmigiano-reggiano shavings and toasted hazelnuts. Best served shortly after assembling. Serves 4. 

Notes:

• Leave out cheese if making vegan. You may have to add a little more salt to make up for the difference.
• To toast and skin hazelnuts, toast in a dry skillet over low to medium low heat for 8-10 minutes or until golden. Use a towel to rub the hazelnuts together to remove their papery, bitter skins.
• Substitute walnuts or almonds for hazelnuts.
• Substitute a firm, crisp apple if you do not have a pear on hand.

Endive with Pear, Feta, and Walnut Relish

I am excited to share with you some bits and pieces of my latest travels to southern California! In the meantime, I'll share with you a pretty dish that works well as the weather starts to warm up and we say goodbye to winter. These little leaves take a few cues from the classic cheese plate, where it's not just about the rich and salty cheese, but all of the accoutrements that come with it- the thinly sliced fruits, crunchy toasted nuts, and sweet and floral honey drizzles. I chose feta not only because it's easy to find but because it packs a clean salty punch. I'm sure goat cheese would work wonderfully, though. I chose pear versus apple because it's a bit softer in texture and does not compete with the crunch of the walnuts. Endive, as delicate of a vegetable as it is, proves sturdy enough to hold this delicious relish. These make perfect appetizers as you can make them a few hours ahead of time. They are also delicious served atop a simple salad of mixed greens. I hope you enjoy!

Endive with Pear, Feta, and Walnut Relish

2 endive heads
1/2 pear, diced (I used a Comice pear because it's particularly sweet and juicy)
1/3 c. crumbled feta cheese**
1/3 c. walnuts
Zest and juice of 1/2 lemon
Local honey, for drizzling
Extra-virgin olive oil, for drizzling
Good quality thick balsamic vinegar, for drizzling (optional)

Toast the walnuts in an oven at 400 degrees Fahrenheit or in a dry skillet on the stove-top for 8-10 minutes or until golden. Remove from heat, allow to cool, and roughly chop.

In a medium bowl, mix the diced pears with freshly crumbled feta, and the zest and juice of 1/2 lemon.

Trim about 1/2 inch from the bottom of each endive head. Remove the outer leaves, one by one, and place on a platter. Fill each leaf with a bit of the feta and pear filling. Sprinkle chopped walnuts over top, and drizzle with local honey and extra-virgin olive oil and if available, a little balsamic vinegar. Enjoy!

Makes 16-20 bites, depending on the size of the endive.

**I prefer to buy feta in the blocks and crumble myself. I find that pre-crumbled feta is often drier and less flavorful.