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    Fennel Gratin with Watercress, Pear and Chicory Salad

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    Fennel Gratin with Watercress, Pear and Chicory Salad

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 4 bulbs fennel
    • 1 red onion, finely sliced
    • 2 tbsp extra virgin olive oil
    • Salt and freshly ground black pepper
    • 6 tbsp freshly grated Parmesan
    • 175g Taleggio cheese, well chilled Salad 2 bunches watercress
    • 2 heads chicory, sliced
    • 50g hazelnut kernels
    • 2 ripe pears
    • 1 tbsp white wine vinegar
    • 5 tbsp walnut oil


    1. Preheat the oven to 200˚C, gas mark 6 and preheat a griddle pan over a high heat. Top and tail the fennel bulbs, halve lengthways and remove any tough outer layers. Finely slice, cutting downwards from top to root, and place in a large bowl. Mix in the onion and olive oil and season. Spread about 1/3 of the fennel and onion in the hot griddle pan and lightly cook for 3-4 minutes until just golden on both sides but still crunchy. Put in a gratin dish. Sprinkle with 2 tbsp Parmesan. Repeat with the remaining fennel mixture until all has been griddled and is layered in the gratin dish with the Parmesan.
    2. Remove the rind from the Taleggio and slice the cheese thinly. Arrange over the fennel. Bake for 15 minutes until bubbling and golden. Meanwhile, make the salad. Put the watercress in a salad bowl with the sliced chicory and hazelnuts. Quarter, core and slice the pears and gently mix into the salad. Finally, whisk together the vinegar and walnut oil. Season and mix into the salad. Serve immediately with the gratin.

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