Fennel, Pear and Celery Salad with Creamy Curry and Dijon Cressing
This fennel, pear and celery salad is perfect for the holiday season! It’s really easy to prepare in advance, one of the great advantages of crunchy salads! And the vinaigrette made with homemade curry and Dijon mayonnaise is to die for! It’s definitely inspired me to make my own mayonnaise more often, it’s so good!
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- Preparation time: 30 minutes
- Cooking time: 10 minutes
- Servings: 4 to 6
Ingredients
Croutons
- 2 cups (100 g) baguette bread, cut into small pieces
- 2 tablespoons (30 ml) olive oil
- 1/2 teaspoon (2.5 ml) crushed fennel seeds
- 1/4 teaspoon (1.25 ml) salt
Homemade Mayonnaise with Curry and Dijon
- 1 egg
- 1/2 cup (125 ml) olive oil
- 1/2 cup (125 ml) avocado or grapeseed oil
- 1/4 cup (60 ml) lemon juice
- 2 tablespoons (30 ml) Dijon mustard
- 2 teaspoons (10 ml) honey
- 1 teaspoon (5 ml) curry powder
- 3/4 teaspoon (3.75 ml) salt
- 1 clove garlic, minced
Kale Salad
- 3 cups (465 g) diced celery
- 2 pears, thinly sliced
- 1 fennel bulb, thinly sliced
- 1/2 cup (20 g) coarsely chopped fresh parsley
- 1 cup (120 g) coarsely chopped walnuts
- Seeds of 1 pomegranate
- Zest of 1 well-washed lemon
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Preparation
Croutons
- Preheat oven to 400°F and place rack in center. Line a baking sheet with parchment paper.
- Place baguette pieces on baking sheet with remaining ingredients. Mix with your hands to coat bread with oil and spices. Bake for 8 to 10 minutes, or until croutons are golden brown.
Homemade mayonnaise
- Place all ingredients in a narrow container. Using a stick blender, emulsify the mayonnaise for a few seconds, until it has a nice creamy texture.
Kale Salad
- In a large salad bowl, combine all ingredients with mayonnaise. Add croutons just before serving!
Note
- You can totally use store-bought croutons if you’re short on time!
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