Chopped Cucumber, Pear, and Fennel Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds cucumbers |
1 large fennel bulb cut into 1/2 squares |
fresh lemon juice |
2 pears, peeled, quartered, cored, cut into 1/2 pieces (about 2 cups) |
3/4 cup pomegranate seeds |
3/4 cup granny smith apple cider vinaigrette |
kosher salt |
freshly ground black pepper |
Directions:
1. Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4 cubes. Place in a resealable plastic bag. Place fronds from 1 large fennel bulb cut into 1/2 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 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.
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