Composed Salad with Shaved Fennel

Composed Salad with Shaved Fennel   

We make this salad whenever we have lettuce heads and fennel around.  Use whatever dressing you like!  Below is our favorite.

For the salad:
1 head butter or summer crisp lettuce, washed and torn
1/2-2 bulbs (depending on size) fennel shaved with a vegetable peeler or mandoline
2 oz microgreens, pea shoots or sunflower shoots
Segments of 1/2 an orange or tangerine
For the dressing:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon orange juice
salt and pepper to taste

Combine salad ingredients in a large bowl.  Whisk dressing ingredients in a small bowl or jar and pour over salad just before serving.

Pea Shoot Pesto

Pea Shoot Pesto
This recipe comes from the NY Times and yields about 1 cup.  Click the link below for a recipe for roasted pork chops with pea shoot pesto. 

3/4 cup pine nuts
5 oz pea shoots
1 oz cilantro
1/4 cup grated parmesan
2 cloves garlic, chopped
3/4 teaspoon salt
1/3 cup olive oil

1.  In a food processor or blender, combine all the ingredients except olive oil.  Pulse until roughly chopped.  With the motor running, gradually add olive oil and blend until well combined.  Scrape into a bowl.  

https://cooking.nytimes.com/recipes/1013968-pan-roasted-pork-chops-with-pea-shoot-pesto