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fennel salad with ripe pears and collard greens

Fennel Salad w/ Collards and Pears

A quick and easy fennel salad recipe featuring shaved ripe pears and fresh fennel with collards. The bitter green anise-flavored fennel is balanced by a honey citrus dressing with pumpkin seeds added for additional texture.
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Prep Time: 5 minutes
resting: 30 minutes
Total Time: 5 minutes
Course: Salad
Cuisine: Modern Soul Food
Servings: 4 people
Calories: 134kcal
Author: Marwin Brown

Ingredients

FOR THE SALAD

  • 1 large Fennel Bulb stalks and core removed
  • 1 bunch collard greens sliced into thin strips and cleaned
  • 1 pear cored
  • 1 tablespoon pumpkin seeds cashews, pine nuts, etc. all work

FOR THE VINAIGRETTE

  • 1 lemon juiced
  • 2 tablespoon olive oil
  • 2 tablespoon rice wine vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

MAKE THE VINAIGRETTE

  • Add all ingredients to a mixing bowl and mix well. Taste and season as needed

MAKE THE SALAD

  • Using a mandolin or very sharp knife slice the fennel and pear into near paper thin slices or as thin as you can cut them. Set aside
  • Toast the nuts for a 30 seconds to a minute. Remove from heat.
  • Toss the greens, fennel, and pear slices with the vinaigrette. Let sit for the flavors to combine and to allow the vinaigrette to “cook away” the licorice-like flavor of the fennel.
  • Add nuts/seeds and top with crumbled cheese (feta or bleu) if you like.

Notes

  • A mandolin slicer saves you time and effort, plus cuts everything into uniform slices.
  • Feel free to make the vinaigrette head of time.
  • Seeds/needs are simply to add some crunch, so don’t be wed to pumpkin seeds. Go with your preference and whats on hand.

Nutrition

Calories: 134kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 32mg | Potassium: 351mg | Fiber: 4g | Sugar: 6g | Vitamin A: 205IU | Vitamin C: 24.1mg | Calcium: 45mg | Iron: 0.9mg
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