by themissingingredient
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themissingingredient's Notes:
1 cup shaved fennel Ask a question about this ingredient
1 cup fennel greens, chopped Ask a question about this ingredient
1 avocado, peeled and sliced very thinly Ask a question about this ingredient
1 asian pear , sliced (or any crisp pear) Ask a question about this ingredient
1/2 cup red onion, thinly sliced Ask a question about this ingredient
1/2 cup walnuts Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1/4 cup walnut oil Ask a question about this ingredient
1/2 cup rice wine vinegar Ask a question about this ingredient
1/4 cup pomegranate molasses Ask a question about this ingredient
Adjust the blade on a benringer or mandoline to the thinest slice and shave the fennel bulb.
Ask a question about this stepShave the asian pear and the onion with the same setting.
Ask a question about this stepTrim tough stems from the fennel fronds and chop the fronds.
Ask a question about this stepPut all ingredients in a large bowl ( the shaved fennel, onion, asian pear and the sliced avocado ) and add all the nuts.
Ask a question about this stepIn a jar, add all the salad dressing ingredients and shake.
Ask a question about this stepPour the salad dressing over the salad and toss. Don't just pour it all on at once. Add as needed for a light touch.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Great salad! I ate almost the whole thing. The avocado is nice too. Nice annd light dressing.