Fennel and chicory salad with pear and gruyère

Recipe from: 8/1/2006 12:00:00 AM

Ingredients 11
Servings 1


Serving Change
  • 1
    fennel bulb
  • 2
    Belgian endive/chicory
  • 1
    pear thinly sliced
  • 50
    Gruyère, thinly shaved
  • For the dressing:
  • 65
    (0.25 cup) whole-egg
  • mayonnaise
  • 65
    (0.25 cup) cream
  • 10
    (2 tsp) Dijon
  • mustard
  • milk, if desired


Trim the fennel bulb of its stalks and tough outer layer and set aside the fronds. Slice the bulb diagonally into very thin slices and finely chop some fronds. Take off the outer layer of the endives and either slice it thinly across the width or separate the leaves, halving the larger ones. Slice the pear into very thin wedges.

Arrange the fennel, endive and pear between four plates and top with the shaved gruyère. Mix all the dressing ingredients together,thinning it out with a little milk if you like. Drizzle it over the salad. Sprinkle over some of the chopped fennel fronds and some freshly ground black pepper and serve.


Read more on: waterless cookware


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