Okay, I know that in my last recipe post I went on about fall and the slow, complex food that comes along with it. But just because it's fall, that doesn't mean I'm done grilling.
Earlier in the day I had bought some chicken thighs with no real plan of what to do with them. A quick search of the fridge revealed barbecue sauce and corn. So I settled on grilling both the corn and the chicken (brushing on the barbecue sauce as the chicken finished cooking).
I wanted to make a quick salad to go with the meal, but I wasn't in the mood for a green salad. I settled on a lovely little raw fennel salad.
Here's the ingredients:
2 teaspoon sherry vinegar (cider vinegar would be good here too)
2 Tablespoon mayonnaise
2 big pinches sugar (not in the picture because I added it after tasting the dressing)
1 small head fennel, core removed, sliced thin
1 Asian pear, core removed, sliced thin
1/4 cup pecans, chopped and toasted
1/4 cup dried cherries
I started by combining the vinegar and the mayonnaise, along with a little salt and pepper in a small bowl. I tested for seasoning and decided to add a little sugar to cut the tanginess of the vinegar a bit.
Next I brought out my mandolin slicer, set it very thin, then sliced the fennel and the pear.
I added the sliced fennel and pear, along with the cherries and pecans, to the dressing and stirred to combine. That's it, super easy.
This turned out really good. Kind of Waldorf Salad like, but more complex. Crunchy, tangy, sweet, and did I mention really easy to make. This paired nicely with the barbecue chicken. If you are a late fall griller like me, I would definitely recommend this as a side dish.