Roasted Kohlrabi and Fennel Salad with Pear and Shaved Pecorino

Name: Roasted Kohlrabi and Fennel Salad with Pear and Shaved Pecorino
Yield: 10
Ingredients: 3.0each Fennel bulbs; 3.0each Pear, peeled and sliced; 900.0g Kohlrabi, peeled; 0.0T. Olive oil, as needed; 0.0x Salt and Pepper, to taste; 450.0g Shiitake mushrooms, sliced; 3.0cloves Garlic, chopped; 220.0g Piquillo peppers, sliced; 200.0g Pecorino cheese, grated; 276.0g Almonds, roasted; 7.0g Tarragon leaves, fresh; 600.0ml Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L

Refreshing shaved fennel, sweet pear and roasted kohlrabi combined with seared shiitake mushrooms, piquillo peppers, almonds and pecorino, tossed with Hellmann’s Lemon Zaatar Dressing.

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Prepare the Fennel and Pear

Fennel bulbs 3.0 each
Pear, peeled and sliced 3.0 each

Prepare the Roasted Vegetables

Kohlrabi, peeled 900.0 g
Olive oil, as needed
Salt and Pepper, to taste
Shiitake mushrooms, sliced 450.0 g
Garlic, chopped 3.0 cloves

Prepare the Salad

Piquillo peppers, sliced 220.0 g
Pecorino cheese, grated 200.0 g
Almonds, roasted 276.0 g
Tarragon leaves, fresh 7.0 g
Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L 600.0 ml
Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L
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Refreshing shaved fennel, sweet pear and roasted kohlrabi combined with seared shiitake mushrooms, piquillo peppers, almonds and pecorino, tossed with Hellmann’s Lemon Zaatar Dressing.

...

Preparation

Prepare the Fennel and Pear
- Shave the fennel on a mandoline and cut the pear into julienne. Place in ice water for about 5 minutes.
- Then drain and set aside.
Prepare the Roasted Vegetables
- Cut the kohlrabi into eighths. Toss with olive oil, salt and pepper. Place on a parchment lined sheet pan and roast at 220 C for 10-12 minutes until tender and golden brown.
- Heat a small amount of oil in a sauté pan, sear the shiitake mushrooms, then add the garlic and cook for another minute. Set aside and cool.
Prepare the Salad
- For each portion, combine 1/10 of the shaved fennel, 1/10 of the sliced pear, 90 g roasted kohlrabi, 45 g shiitake mushrooms and 22 g piquillo peppers together with 20 g pecorino,28 g almonds and a few tarragon leaves. Toss gently with 60 ml Hellmann’s Lemon Zaatar dressing add salt and pepper to taste.