Pear, Pistachio & Kale Slaw
August 15, 2024
In this Recipe
Ingredients
Pears2
Kale1 bunch
Fennel1 bulb
Pistachios1/2 cup toasted, chopped
Caraway1 tsp seeds
Flamingo Estate Biointensive Native Wildflower Honey2 tbsp
Flamingo Estate Extra Virgin Olive Oil3 tbsp + 1 tsp, divided
Champagne Vinegar4 tbsp
Lime Juice4 tbsp
Dijon Mustard1 tbsp
Honey1 tbsp
Kosher Salt1 tsp
Black Pepperfreshly ground
Steps
- Add the pistachios and caraway seeds to a skillet over medium heat and toast until fragrant, about 4-5 minutes. Add the honey and 1 tsp olive oil, stirring constantly until all seeds are evenly coated and begin sticking together, about 4 minutes. At this point the honey will have lost its moisture and there should be no more bubbling in the pan.
- Transfer to a parchment lined baking sheet. Let cool for at least 30 minutes.
- Meanwhile, remove the cores from the pears by cutting away the 4 sides. Cut each piece into ⅛-inch thick slices. Stack the slices and cut lengthwise into matchsticks, again at ⅛-inch thick.
- Clean the kale and remove the stems by holding the ends between two fingers and pulling the leaves through your hands. Stack the kale and thinly slice about ¼-inch thick.
- Cut the fennel in half through the core and thinly slice.
- In a large bowl mix the remaining olive oil, champagne vinegar, lime juice, Dijon mustard, honey, salt, and black pepper. Add the kale and fennel, massaging gently for 1 minute. Add the fennel, tossing to coat with vinaigrette.
- Just before serving, sprinkle liberally with pistachio.
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