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Prepare the Fennel and Pear

  • Fennel bulbs 3 each
  • Pear, peeled and sliced 3 each

Prepare the Roasted Vegetables

  • Kohlrabi, peeled 2 lbs
  • Olive oil, as needed
  • Salt and Pepper, to taste
  • Mushrooms, shiitake, sliced 1 lb
  • Garlic, chopped 3 cloves

Prepare the Salad

  1. 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.
  2. 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.
  3. 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.
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