Guest Worthy Recipe: Chef Marc Vidal

Ensalada de Hinojo y Peras




Who: Chef Marc Vidal

Instagram: @MarcVidalChef

Chef Vidal’s Guest Worthy Recipe: Ensalada de Hinojo y Peras

Why?

Made with Bosc pears and fennel, this Spanish-inspired salad is a simple and refreshing recipe for the colder months, utilizing winter produce — pears and citrus — at its peak, and can be made in just 15 minutes.

Ingredients:

For the salad

1 Tbsp extra-virgin olive oil

2/3 c walnut halves

1 fennel bulb, cored and sliced a scant — 1/8-inch thick

1 small Bosc pear, halved, cored, and sliced a scant 1/8-inch thick

2 oz aged Manchego cheese, crumbled into roughly 1/2-inch chunks

Fresh basil leaves, torn, about five or to taste

5 Tbsp Vinagreta de Cítricos (recipe follows)

Kosher salt and freshly ground black pepper

For the dressing

2 Tbsp fresh lemon juice

1 Tbsp white wine vinegar

1/2 garlic clove

1 Tbsp honey

1/2 c extra-virgin olive oil

Kosher salt

Directions:

For the salad

Heat the oil in a small skillet over medium-low heat. Add the walnuts and toss continuously to coat evenly with the oil and to toast, about one minute. Generously season with salt, then transfer to paper towels to drain excess oil and to cool.

Toss the sliced fennel and fennel fronds, pear, cheese, and basil with the vinaigrette, plus a pinch of salt and pepper to taste, until everything is evenly coated. Taste and add more salt if needed.

Transfer to serving plates and top with the walnuts. Serve immediately.

For the dressing

Combine all of the ingredients with a pinch of salt in a blender and purée until very smooth. Season to taste with salt.

The vinaigrette will keep, refrigerated, for up to five days.