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Bon Appétit

Chopped Cucumber, Pear, and Fennel Salad

By Kay Chun

4.0

(9)

Image may contain Plant Flower Flower Bouquet Flower Arrangement Blossom Food and Vegetable
Chopped Cucumber, Pear, and Fennel SaladChristopher Testani

Recipe information

  • Yield

    Makes 8 servings

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

Preparation

  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.

TagsSaladCucumberVegetableFennelRoot VegetablePearFruitPomegranateStarterDinnerVeganVegetarianNut FreeGluten FreeDairy FreeRawEasyQuickWeeknight Meals30 Minutes or LessNo-CookBon Appétit

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