Roasted Kohlrabi and Fennel Salad with Pear and Shaved Pecorino
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.
Salads
Main Course
Gluten free
Ingredients per serving
Prepare the Fennel and Pear
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Fennel bulbs 3.0 each
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Pear, peeled and sliced 3.0 each
Prepare the Roasted Vegetables
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Kohlrabi, peeled 900.0 g
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Olive oil, as needed
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Salt and Pepper, to taste
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Shiitake mushrooms, sliced 450.0 g
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Garlic, chopped 3.0 cloves
Prepare the Salad
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Piquillo peppers, sliced 220.0 g
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Pecorino cheese, grated 200.0 g
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Almonds, roasted 276.0 g
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Tarragon leaves, fresh 7.0 g
Preparation
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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.
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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.
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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.
