Pineapple-Fennel Salad & Honey Spice Dressing

servings
For 2
prep time
15 minutes
cook time
30 minutes
pineapple fennel salad and honey spice dressing

Recipe Image

Pineapple-Fennel Salad with Honey Spice Dressing combines thinly sliced fennel, fresh pineapple, radishes, scallions, and diced avocado on a bed of arugula or watercress. For the dressing, whisk together honey, Dijon mustard, minced ginger, cardamom, cinnamon, olive oil, and lemon juice until smooth. Toss the salad ingredients with the dressing, season with salt and freshly ground black pepper to taste, and serve immediately for a vibrant and satisfying dish.

Ingredients

For the Honey-Spice Dressing:

  • •1 tablespoon honey
  • •1 teaspoon Dijon mustard
  • •1 teaspoon minced fresh ginger
  • •¼ teaspoon cardamom
  • •Pinch cinnamon
  • •50 ml (scant ¼ cup) extra virgin olive oil
  • •1 tablespoon fresh lemon juice
  • •Half a medium fennel bulb, quartered and thinly sliced (about 60 ml/¼ cup)
  • •About 118 ml (½ cup) fresh pineapple cut into small dice
  • •About 60 ml (¼ cup) thinly sliced radishes
  • •2 scallions (green onions), thinly sliced on the diagonal
  • •About 118 ml (½ cup) ripe avocado cut into small dice
  • •473 ml (2 cups) arugula or watercress leaves
  • •Sea salt and freshly ground black pepper

For the Pineapple-Fennel Salad:

  • •Half a medium fennel bulb, quartered and thinly sliced (about 60 ml/¼ cup)
  • •About 118 ml (½ cup) fresh pineapple cut into small dice
  • •About 60 ml (¼ cup) thinly sliced radishes
  • •2 scallions (green onions), thinly sliced on the diagonal
  • •About 118 ml (½ cup) ripe avocado cut into small dice
  • •473 ml (2 cups) arugula or watercress leaves
  • •Sea salt and freshly ground black pepper

Preparation

    1. For the Honey-Spice Dressing: In a small bowl, whisk together the ingredients in the order given. First the honey and mustard, then ginger, cardamom, and cinnamon, the oil until thickened, and finally the lemon juice.

  2. For the Pineapple-Fennel Salad: In a large bowl, toss together the fennel, pineapple, radishes and scallions. Add salad dressing and toss until coated. Gently add avocado and arugula or watercress. Season with a sprinkle of salt and a few grinds of the pepper mill.  Arrange decoratively on cold plates, and serve.

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About the author

Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.

He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com

Courtesy photo

Edward Bottone

Edward Bottone

Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.

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