fennel salad


This is a nice combination of flavors: the impetuosity of horseradish is tempered by the sweetness of pears:

A simple dressing of extra-virgin olive oil and lemon complete this dish.
Horseradish is a plant with a long tradition: Egyptians grew it in 1.500 B. C. and it was later known by Greeks and Romans; also, it was used as a medicine in Middle Ages.
It is rich in vitamin B, calcium, potassium, magnesium, iron and – listen to this, it’s worth it – it is said to have aphrodisiac properties.
Maybe it’s time to grate more horsweradish.


For 2-3 servings:

1 fennel sliced very thin on a mandoline
½ pear, cut into small cubes
2 teaspoon grated radish (or more, to taste)
2 tablespoons chopped pistachios
2 tablespoons chopped parsley
Extra-virgin olive oil
Dash of agave nectar
Salt and pepper


Combine  fennel with  pears and  lemon juice.
Add all the remaining ingredients.
Keep in the fridge until serving.