2
Finely chop the white and pale green parts of 2 scallions (reserve the green parts aside) and place into a mason jar. Mince the garlic and anchovy and add to jar. Add all other ingredients except oil, put lid on jar and shake to mix. Then add the oil and shake again to emulsify. Set aside or place in fridge if finishing salad later.", "Slice the green parts of the scallions on the diagonal and add to the radicchio. Cut stalks off of fennel and remove fronds. Thinly slice the fennel bulb and add to the bowl, chop the fronds to yield about 2 tbs and add half to the bowl (reserve the other tbs of fronds to sprinkle over dish before serving). Chop the firs if using and add to bowl, along with 2 tbs of chopped parsley. Mix the other tbs with the chopped fronds you set aside for sprinkling at the end.", "Shake the dressing a bit and add half of it to the salad bowl. Using clean hands or tongs, massage dressing into the veggies. Let them sit to soak up the dressing for a bit.", "Cut all the rinds off of the Manchego cheese and either thickly grate the cheese, use a peeler to slice into chunks, or do a combination of both. Add to the bowl.", "Cut and chop the pears last, so they don't brown. Slice into quarters, remove the seeds, tough center parts and stem using a corer or pairing knife. Thinly slice the pears, the stack the slices and julienne, or cut into matchsticks. Add to the bowl and gently toss everything together.", "Season the slaw with more salt and pepper if desired and add more dressing, a little at a time, until it is well coated, but not too soggy or liquid. Serve immediately or place in fridge. The slaw is delicious the next day as well!"]
