Chopped Cucumber, Pear, And Fennel Salad
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
910 g
Cucumber3 cup
Pomegranate SeedsDirections:
1
Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4" cubes
2
Place in a resealable plastic bag
3
Place fronds from 1 large fennel bulb cut into 1/2" squares in a resealable plastic bag
4
Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover
5
Chill cucumber, fennel, and fronds overnight
6
Combine cucumber, drained fennel, 2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups), and 1/2 cup pomegranate seeds in a large bowl
7
Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat
8
Add more vinaigrette, if desired
9
Season to taste with kosher salt and freshly ground black pepper
10
Garnish with 1/4 cup pomegranate seeds and reserved fronds
11
Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4" cubes
12
Place in a resealable plastic bag
13
Place fronds from 1 large fennel bulb cut into 1/2" squares in a resealable plastic bag
14
Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover
15
Chill cucumber, fennel, and fronds overnight
16
Combine cucumber, drained fennel, 2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups), and 1/2 cup pomegranate seeds in a large bowl
17
Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat
18
Add more vinaigrette, if desired
19
Season to taste with kosher salt and freshly ground black pepper
20
Garnish with 1/4 cup pomegranate seeds and reserved fronds