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Fennel, Beet & Pear Salad

March 13, 2011

Ah, Front Door Organics. I know I have written about them before. They are the organic delivery service I use for my fruits and vegetables. Basically, by noon every other Tuesday, I go onto their online ordering system, where they made suggestions for foods. I remove their suggestions, and order the foods I love (Kale, Cauliflower, Grapefruit, etc). Then every Thursday, my food arrives.

Well, last Tuesday, I forgot. So on Thursday, I got the ‘surprise basket’, filled with their suggestions. Along with their foods, comes a newsletter, that has suggested recipes. They sent the ingredients for this salad, and I had the other ones on hand, so here we go!

  • 1 bulb fennel
  • 2 pears
  • 1 lb. beets
  • Boston Lettuce (a few leaves)
  • 2 tbsp red wine vinegar
  • 6 tbsp olive oil
  • 1 tsp mustard (I used German, Dijon would work as well)
  • 2 tsp capers
  • S&P to taste

First make the dressing. Combine the vinegar with mustard and 2 pinches of salt. Mix and let stand for 15 minutes. Add in the oil, stirring while adding. Chop up the capers (Magic Bullet!), add to the dressing, and pepper to taste.

With the fennel, wash, and remove the green parts. Slice the bulb thin, and then chop it a few times, to make shreddie bits. Toss into a bowl. Then take the beets, and wash. Chop off the one dark end, and then grate it using a cheese grater (the size like parmasean cheese), until you get grated beets. Add to the fennel. Now, using the mozzerella for pizza sized grated, shred the pears, skin and all. Add to the salad.

Take your dressing, add 1/2 of it to the bowl, and toss. Serve on a bed of Boston Lettuce.

It is a light and yummy salad – perfect for a spring day – even though it is not quite warm enough, the clocks went ahead, so it is Spring to me!


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