Fennel and pear salad~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Corn, peanut or canola oil |
| 8 | Egg roll skins, cut to form | |
| An oval | ||
| ¼ | cup | Pumpkin seeds |
| ½ | cup | Dried tomatoes -- about 1 |
| Ounce | ||
| 1 | small | Fennel bulb -- thinly |
| Sliced | ||
| 1 | medium | Bosc pear -- peeled, cored |
| 2 | tablespoons | Virgin olive oil |
| 1 | tablespoon | Sherry vinegar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
Preheat the oven to 400 degrees. Brush a cookie sheet lightly with ½ teaspoon of the oil. Arrange the egg roll ovals on the sheet and brush the tops of them with the remaining ½ teaspoon of oil. Bake at 400 degrees until brown and crisp, about 6 to 7 minutes. Transfer to a plate and set aside until serving time. Spread the pumpking seeds on a cookie sheet and toast them lightly in a 400 degree oven for about 4 or 5 minutes. Set aside. Bring 2 cups of water to a boil in a saucepan, drop in the dried tomatoes, and bring back to a boil. Cover the pan and set it off the heat for 10 minutes. Drain, reserving the cooking liquid in the refrigerator or freezer for use in soups or stews. Cut the tomatoes into 1-inch pieces. Bring 1 quart water to a boil. Add the fennel and cook it over high heat for about 3 minutes, or just until the water returns to a boil. Drain and cool for a few minutes. In a bowl, gently mix together the fennel, pear, and tomato pieces with the pumpkin seeds and all the vinaigrette ingredients. To serve, place an egg roll crisp on each of the four plates. Spoon the fennel mixture on top of the crisps and top each serving with another egg roll crisp to create a salad "sandwich." Garnish with the reserved fennel leaves and serve immediately.
Nutritional analysis per serving: calories 191; fat 9⅖ g; cholesterol 1 mg; carbohydrate 25⅒ g; fiber 1.7 g; protein 4⅒ g; sodium 397 mg; potassium 573 mg.
Recipe By : Jacques Pepin, Today's Gourmet II From: Marjorie Scofield Date: 06-23-95 (00:58) (160) Fido: Recipes