Pear, Pistachio & Kale Slaw

By Chef Ella Murphy

August 15, 2024

Serves

4–6

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Pears2

Kale1 bunch

Fennel1 bulb

Pistachios1/2 cup toasted, chopped

Caraway1 tsp seeds

Flamingo Estate Biointensive Native Wildflower Honey2 tbsp

Flamingo Estate Extra Virgin Olive Oil3 tbsp + 1 tsp, divided

Champagne Vinegar4 tbsp

Lime Juice4 tbsp

Dijon Mustard1 tbsp

Honey1 tbsp

Kosher Salt1 tsp

Black Pepperfreshly ground

Steps

Add the pistachios and caraway seeds to a skillet over medium heat and toast until fragrant, about 4-5 minutes. Add the honey and 1 tsp olive oil, stirring constantly until all seeds are evenly coated and begin sticking together, about 4 minutes. At this point the honey will have lost its moisture and there should be no more bubbling in the pan.
Transfer to a parchment lined baking sheet. Let cool for at least 30 minutes.
Meanwhile, remove the cores from the pears by cutting away the 4 sides. Cut each piece into ⅛-inch thick slices. Stack the slices and cut lengthwise into matchsticks, again at ⅛-inch thick.
Clean the kale and remove the stems by holding the ends between two fingers and pulling the leaves through your hands. Stack the kale and thinly slice about ¼-inch thick.
Cut the fennel in half through the core and thinly slice.
In a large bowl mix the remaining olive oil, champagne vinegar, lime juice, Dijon mustard, honey, salt, and black pepper. Add the kale and fennel, massaging gently for 1 minute. Add the fennel, tossing to coat with vinaigrette.
Just before serving, sprinkle liberally with pistachio.