Cauliflower, Fennel, and Pear Salad with Garlic-Anchovy Dressing

6-8

If you have a mandolin slicer, this is a great opportunity to dust it off and use it to thinly slice the cauliflower, fennel bulb, and pear.

1 (2-ounce) tin anchovy filets in olive oil

2 cloves garlic, peeled

Juice of ½ lemon

2 teaspoons red wine vinegar

½ teaspoon whole-grain mustard

½ teaspoon ground black pepper

¾ cup olive oil

2 tablespoons finely grated Parmesan cheese

½ head cauliflower, cored and thinly sliced

1 bulb fennel, thinly sliced

1 red pear, cored, halved, and thinly sliced

Handful of parsley leaves, finely chopped

Shaved Parmesan

Remove the anchovies from the tin (reserve the oil), place in a mortar with the garlic, and mash with a pestle until you have made a thick paste. Work in the lemon juice, red wine vinegar, mustard, and black pepper. Scrape this mixture into a medium-sized mixing bowl.

 

Put the reserved anchovy oil in a measuring cup. Add olive oil to measure ¾ cup. Pour the oil in a very thin, steady stream into the anchovy mixture while whisking constantly. The dressing will begin to emulsify, and you can increase the stream of oil until it is all incorporated. Whisk in the grated Parmesan cheese. 


(Alternatively, if you have an immersion blender, you can make the dressing by placing the anchovies, garlic, lemon juice, red wine vinegar, mustard, and pepper into a wide-mouth glass pint jar and blending them together until smooth. Add the oil as instructed above, and then blend in the Parmesan cheese.) 


Place the cauliflower, fennel, pear, and parsley in a large bowl. Add about ½ cup of the dressing and toss gently, trying not to break up the vegetables too much. Taste the salad, and add more dressing if needed. 


Scatter with shaved Parmesan immediately before serving. 

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 15 / Winter 2021

Recent Recipes

Smoked Black Manhattan

Smoked Black Manhattan

Smoky and Spiced Pear Simple Syrup

Smoky and Spiced Pear Simple Syrup

Smoky Poire Harvest

Smoky Poire Harvest

Pan-Seared Cod and Littleneck Clams with Soy Brown Butter

Pan-Seared Cod and Littleneck Clams with Soy Brown Butter

Artfully Messy Kimchi

Artfully Messy Kimchi

Rustic Apple Galette with Lakin’s Gorges Opus 42

Rustic Apple Galette with Lakin’s Gorges Opus 42

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Potatoes Pavé

Potatoes Pavé

Twice-Baked Potatoes

Twice-Baked Potatoes

Baked French Toast with Streusel Topping

Baked French Toast with Streusel Topping

Bluet Gin Fizz

Bluet Gin Fizz

Almond Cornmeal Loaf

Almond Cornmeal Loaf

Recent eM Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG