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Fennel and pear salad à la Gabi

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Ingredients for 2 servings:

  • 2 small pears (200 g), unpeeled, pitted, cut into wedges
  • 1 bulb(s) fennel, cut into strips
  • some radicchio
  • 4 tbsp lemon juice
  • 100 g Hokkaido pumpkin(s), diced
  • 1 tsp rapeseed oil
  • Salt and pepper, black from the mill
  • 2 tbsp apple cider vinegar
  • 100 g sheep’s cheese, 9% fat, crumbled
  • some fennel greens
  • 2 tsp pumpkin seeds
  • 2 dashes pumpkin seed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 32 minutes

Drizzle the pear slices with 1 tablespoon of lemon juice. Toss with the fennel and radicchio in a salad bowl. Roast the pumpkin seeds in a nonstick pan without fat and remove. Add the rapeseed oil to the pan, fry the pumpkin for 2 minutes, and season. Deglaze with the remaining lemon juice and apple cider vinegar and spread over the salad. Garnish with feta cheese, fennel greens, and pumpkin seeds, and drizzle with pumpkin seed oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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