The days are longer, warmer, and sweeter as we approach the start of the next season, and there’s no more delicious way to celebrate the spring and summer colliding than with a salad that brings together some of each season’s best. Crisp and refreshing fennel + endive combined with sweet, tart strawberries at the height of their season create a satisfying match in this vibrant dish, especially when salty, shaved pecorino cheese and pistachios add some much needed healthy fats and protein to make this pairing a round meal.
It’s a uniquely nourishing and balanced salad that’s impressive enough to bring to a neighbor’s bbq but incredibly simple to make to enjoy at the office for lunch during the week. Feel free to make this salad your own by switching out the pistachios for sunflower seeds, sliced almonds, or whatever nuts you have in hand! Not a pecorino fan? Try feta or goat cheese crumbled in, another crave-worthy match for these bright berries.
Strawberry, Fennel and Pecorino Salad
Crisp and refreshing fennel and endive combined with sweet, tart strawberries at the height of their season create a satisfying match in this vibrant dish, especially when salty, shaved pecorino cheese and pistachios add some much needed healthy fats and protein to make this pairing a round meal.
3 heads of endive, leaves separated
1 large bulb of fennel with fronds reserved
1 pint, or 2 cups of strawberries, hulled and thinly sliced
1/2 cup of shaved pecorino cheese
1/2 cup of raw pistachios, roughly chopped
1 tbsp Champagne vinegar or fresh lemon juice
3 tbsp Kyoord High Phenolic olive oil + additional for drizzling
1 tsp raw honey
salt + pepper to season
1 tsp crushed pink peppercorns for garnish (if desired)
In a large mixing bowl, whisk together the olive oil, vinegar or lemon juice, honey, and salt + pepper.
Slice the fennel bulb in half, remove the tough core, and thinly with a mandoline. Set aside a few sprigs of the feathery fronds for latter.
Add the sliced fennel, sliced strawberries, and spears of endive to the large bowl with the vinegar and oil, then lightly toss to evenly coat. Transfer the salad to a serving platter.
Top the salad with the shaved pecorino and chopped pistachios, then drizzle lightly with extra olive oil. Season with salt + pepper. Garnish with reserved fennel fronds, and crushed pink peppercorns if desired.