Ah, the new year – a time of fresh beginnings and long resolution lists that are already stressing you out (because really, how is ANYONE expected to commit to a healthy eating plan when all the holiday treats are still in the house???) So we promise not to start the year tempting you with a decadent dessert recipe, but rather offer up a salad as simple and refreshing as can be, compliments of food writer, stylist and photographer Aran Goyoaga. For more of Aran’s recipes (including a fantastic selection of gluten-free options), be sure to visit her blog, Cannelle Et Vanille. We’re thinking this is the perfect way to counteract that last piece of holiday fudge you just could not resist!
Pear, Apple and Fennel Salad
makes 4 servings
- ~ 2 honeycrisp apples, thinly sliced
- ~ 4 forelle pears, thinly sliced
- ~ 2 fennel bulbs, cored and thinly sliced
- ~ 1 cup fresh watercress
- ~ 1 tsp dijon mustard
- ~ 1 lemon, juiced
- ~ 1 Tbs apple cider vinegar
- ~ 1/4 cup olive oil
- ~ 1/2 tsp salt
- ~ 1/2 tsp freshly ground pepper
In a large bowl, combine water and the juice of 1 lemon. Thinly slice the apples, pear and fennel, placing the slices in the water immediately after to avoid oxidation. To make the vinaigrette, whisk together the mustard, apple cider vinegar and olive oil. Stack the sliced vegetables and garnish with watercress leaves. Season with salt and pepper and drizzle the vinaigrette on top.
photos: © Aran Goyoaga