The Juicy Crunchy Trifecta Salad

1. 1

   Thinly slice your fennel bulb and Asian pear halves on a mandolin. Cut the celery stalks on the bias into 1/4 inch slices. Put them all in a bowl. Add the lemon juice and olive oil and a sprinkling of salt and pepper. (If you want to add in some shards of sea salt brittle, do it at this point so it gets tossed in.) Toss everything together until it's all a tangled mess and well-coated with the dressing.

2. 2

   Taste and add more salt and pepper to taste. Scatter the toasted hazelnuts and a small handful of reserved fennel fronds over the salad. Ase a vegetable peeler to make elegant curls of cheese, and sprinkle these all over the salad as well.

3. 3

   Serve! (It's rather tasty eaten directly out of the bowl, as I am wont to do with this one.)

* Per serving · 4 servings · Values may vary.

No additional tips available.