A crisp, “feel-good” dish designed to aid digestion and brighten the palate.
Ingredients:
2 large handfuls of Wild Rocket (for a peppery bite)
1 Fennel Bulb
Handful of Sicilian Green Olives (pitted and halved)
1 Orange – segments of fresh orange (ensure all white pith is removed for sweetness)
3 tbsp Extra Virgin Olive Oil
1 tbsp fresh Lemon Juice
1 teaspoon of Honey
Pinch of Sea Salt
The Fruit: 2 firm pears (Packham or Beurre Bosc).
The Crunch: 1/2 cup walnuts, lightly toasted in a dry pan until fragrant.
The Creamy Finish: Creamy goat’s cheese or shaved Pecorino.
Optional: Add a few fennel fronds into the dressing for an extra layer of herbal freshness
Instructions:
- Shave the fennel bulb very thinly (a mandoline is great here) and soak in ice water for 5 minutes to make it extra crunchy.
- Drain and pat dry.
- Gently toss:
In a large, shallow bowl, wild rocket (for a peppery bite) mixed with fine shaved fennel orange segments, and olives. - Arrange the thinly sliced pear slices on top to prevent them from bruising.
- Scatter the walnuts and cheese.
Lemon Dressing
- Whisk together:
3 parts Extra Virgin Olive Oil, 1 part fresh lemon juice, a teaspoon of honey, and a pinch of sea salt - Drizzle the lemon dressing over just before serving to keep the rocket crisp
Why this works for your Easter table
Digestion: Fennel and rocket are traditional Italian “digestivos” that help your system process a rich holiday meal.
Balance: The acidity from the lemon and orange cuts perfectly through the richness of a slow-roasted lamb or a buttery Colomba.
Adriana D'Agostino 