Chopped Cucumber, Pear, and Fennel Salad

Name: Chopped Cucumber, Pear, and Fennel Salad
Yield: 4 servings
Ingredients: 1 2 pounds cucumbers; 1 1 large fennel bulb cut into 1/2" squares; 1 Fresh lemon juice; 1 2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups); 1 3/4 cup pomegranate seeds; 1 3/4 cup Granny Smith Apple Cider Vinaigrette; 1 Kosher salt; 1 Freshly ground black pepper

From the kitchen of Carly

Cool, crisp cucumbers meet sweet pear and licorice-tinged fennel in this refreshing chopped salad. Pomegranate seeds add bright pops of tartness while the apple cider vinaigrette ties everything together with subtle sweetness and spice.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 pounds cucumbers
11 large fennel bulb cut into 1/2" squares
1Fresh lemon juice
12 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups)
13/4 cup pomegranate seeds
13/4 cup Granny Smith Apple Cider Vinaigrette
1Kosher salt
1Freshly ground black pepper

Instructions

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.