Shaved Fennel and Strawberry Salad Recipe
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Strawberries and balsamic vinegar are a classic dessert pairing. Here they move to the salad course, complementing crunchy shaved fennel, salty Pecorino Romano cheese, and toasted pine nuts.
INGREDIENTS
- 2 tablespoons minced shallots
- 4 1/2 teaspoons balsamic vinegar
- 4 1/2 teaspoons champagne vinegar
- 1/4 teaspoon kosher salt, plus more as needed
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium head fennel, halved, cored, and cut crosswise into paper-thin slices
- 5 ounces baby arugula, washed and dried
- 1 pint strawberries, rinsed, hulled, and sliced 1/4 inch thick
- 1/3 cup toasted pine nuts
- 2 ounces Pecorino Romano cheese, shaved into thin strips
INSTRUCTIONS
- Place the shallots, both vinegars, the measured salt, and the pepper in a medium, nonreactive bowl. While whisking constantly, slowly add the oil in a thin stream until fully incorporated, about 1 minute.
- Place the fennel in a large bowl, season with salt, and stir to coat. Add the arugula, strawberries, and pine nuts and gently toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper as desired. Add the Pecorino Romano, tossing lightly (so as not to break up the cheese) until just incorporated.
Fennel has been one of the big surprise ingredients that i found latley and i started to eat more and more. This salad recipe is great if you have your BBQ on you toss the fennel in 1tbsp olive oil. Barbecue over hot coals covered in a light layer of ash, or griddle over a high heat, for 3–4 minutes on each side and add to the salad! Taste fantastic
For a little crunch add a sprinkle of roasted pine nuts and do roast the arugula slices in the oven after you've mixed it with a little olive oil. :)
This went over so well! I'm not really a salad person, and my boyfriend isn't really a fennel person, but the mix of flavors and textures really worked well together. It was texturally interesting enough for me, and the flavors balances well enough for him - we polished this off in no time. I cut the fennel on a mandolin, so it was not at all overbearing.
Alterations - I didn't have champagne vinegar, so used apple cider vinegar. And I didn't have Pecorino Romano, so I shaved off some Parmesan. Still good!
This looks like a very savory and sweet salad. Can't wait to try it! Thank you for the idea.
JKMiller...Sick of fennel? lol! Then, it sounds like you need a break! Great time of the year to indulge in many other fresh flavors! What's the comparison between fennel and pomegranate? Other than your beef with being trendy...nahhh, they've both been around for a long time. : ) Two completely different beasts. I make the best of what the season lends itself to providing when I walk into my local market. I think fennel is a lovely, underrated, ingredient as are leeks...all have their merits! : ) Keep us posted on your next good meal...without fennel! : )
I'm SO SICK of FENNEL!!! It's this year's pomegranate! Why must chefs all use the same ingredient on everything?
Had strawberries and balsamic vinegar for the first time on Fathers' Day. What an interesting combination of sweet, sour, savory.