Here is one more proposition for dinner. Long time back we have changed our diet and taste habits in the family. From heavy and fatty meals we come to light and fresh one. Even when we are in the restaurants, for dinner we eat SALADS. Joking I used to say to our sons, that “Mommy likes grass”. So now our youngest one every time he sees some greens on the plate or in the kitchen, he tries to feed me (even by strawberries’ stems 😂).

Today we’ve had yummy salad from fresh fennel, pears and different nuts.

FENNEL is a flowering plant-species in the carrot family. It has a pale bulb and long green stalks. All parts of the fennel plant, including the bulb, stalk, leaves, and seeds, are edible.

Fennel has a crunchy texture and mildly sweet flavor, making it a pleasant addition to any dish, whether eaten raw or cooked.

Fennel will stay fresh in the refrigerator for about 4 days. So better to eat fennel right after purchase, as it loses flavor over time.

Interesting to know:

Fennel provides high levels of vitamins, minerals, dietary nitrates and is a natural source of estrogen.

Pear, fennel and nuts salad

Ingredients:

(For 2 portions)

• 1 large fennel bulb
• 2 ripe pears
• A handful of walnuts, cashew and pine nuts
• 4 tbsp apple cider vinegar with manuka honey
• 100 g feta cheese (dodoni less salt), crumbled
• 75 ml olive oil
• Salt
• Pomegranate seeds

Cooking method:

1. For cheese dressing, crumble with the fingers or crush with the tines of a fork. Put it into a bowl, add the vinegar and salt, and whisk together. Gradually whisk in the oil so the dressing emulsifies and thickens slightly with cheese pieces remaining. Taste for seasoning.
2. Trim the stalks, root end, and any tough outer pieces from the fennel. Reserve any fronds for decoration. Cut the fennel bulb in half lengthwise. Set each fennel half flat side down on the chopping board and slice it lengthwise.
3. Peel the pears, halve lengthwise, and remove the core. Set each half cut-side down and cut lengthwise into thin slices.
4. Cut randomly the nuts.
5. Arrange the fennel slices and pear on individual plates.Sprinkle with the pomegranate seeds. Spoon on the cheese dressing. Scatter the nuts over each serving and decorate with pomegranate seeds and fennel fronds.