Chopped Cucumber, Pear, and Fennel Salad
8 SERVINGS
RECIPE BY Kay Chun
PHOTOGRAPH BY Christopher Testani
NOVEMBER 2012
Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4-inch cubes. Place in a resealable plastic bag. Place fronds from 1 large fennel bulb cut into 1/2-inch squares in a resealable plastic bag. Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill cucumber, fennel, and fronds overnight. Combine cucumber, drained fennel, 2 pears, peeled, quartered, cored, cut into 1/2-inch pieces (about 2 cups) , and 1/2 cup pomegranate seeds in a large bowl. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Garnish with 1/4 cup pomegranate seeds and reserved fronds.
Granny Smith Apple Cider Vinaigrette
MAKES ABOUT 1 1/4 CUPSRECIPE BY Kay Chun
PHOTOGRAPH BY Matt Duckor
NOVEMBER 2012
Purée 1 chopped Granny Smith apple (with core and peel), 1/4 cup raw unfiltered apple cider vinegar, and 1 tablespoon fresh lime juice in a blender, occasionally scraping down sides of blender with a spatula, until smooth. Strain mixture through a fine-mesh sieve into a medium bowl, pressing down on solids with spatula to extract all juice; discard solids. Whisk in 1 tablespoon minced shallot and 1 teaspoon raw sugar. Whisk in 1/4 cup plus 1 tablespoon safflower or grapeseed oil until well blended. Season with kosher salt and freshly ground black pepper. DO AHEAD Vinaigrette can be made 1 day ahead. Cover and chill. Rewhisk before using.
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