Ingredients
Prepare the Fennel and Pear
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Fennel bulbs 3.0 each
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Pear, peeled and sliced 3.0 each
Prepare the Roasted Vegetables
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Kohlrabi, peeled 2.0 lbs
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Olive oil, as needed
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Salt and Pepper, to taste
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Mushrooms, shiitake, sliced 1.0 lb
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Garlic, chopped 3.0 cloves
Prepare the Salad
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Piquillo peppers, sliced 1.25 cups
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Pecorino cheese, shaved 2.0 cups
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Almonds, toasted 2.0 cups
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Tarragon leaves 0.25 cup
Preparation
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Prepare the Fennel and Pear
- Shave the fennel on a mandoline and cut the pear into julienne. Place in ice water for about 5 minutes.
- Then drain and set aside.
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Prepare the Roasted Vegetables
- Cut the kohlrabi into eighths. Toss with olive oil, salt and pepper. Place on a parchment lined sheet pan and roast at 425F for 10-12 minutes until tender and golden brown.
- Heat a small amount of oil in a sauté pan, sear the shiitake mushrooms, then add the garlic and cook for another minute. Set aside and cool.
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Prepare the Salad
- For each portion, combine 1/3 cup shaved fennel, 1/3 cup pear, ½ cup roasted kohlrabi and 1/4 cup shiitake mushrooms together with 1/8 cup Piquillo peppers, 2 Tbsp pecorino, 2 Tbsp almonds and a few tarragon leaves. Toss gently with 2 oz Hellmann’s Lemon Zaatar dressing add salt and pepper to taste.