Nashi Pear, Celery and Fennel Salad with Mustard Dressing and Panch Phoron Crunch

Fennel and Pears come into their own in Autumn.

Fennel and Nashi Pear Salad with Toashed Panch Phoron | A Life Time of Cooking

Autumn brings such delightfulness in the month or two before winter sets in. Fennel comes into its own, and Nashi pears arrive. Tomatoes are delightful in the less intense heat. Fronds of mint wave in the breeze, as does lemon verbena and other herbs. I do love autumn.

This is a delightful salad that can be part of a meal, or form lunch on its own with a piece of Lebanese flatbread or pita bread.

You might like to browse our other Salads here and here, and our fennel recipes here and here.  Our favourite Salads are Fennel a la Grecque, and Carrot and Blueberry Salad. Read about Panch Phoron here.

Fennel and Nashi Pear Salad with Toashed Panch Phoron | A Life Time of Cooking

Now, first to Panch Phoron. This is a classic Bengali spice mix, and it can also be called many names – panch phoron, pancha phoran, panch phora, panch puran, panchpuran, punch puram, punchpuram.

Panch means five, and Phoron means spice. It typically consists of five spices in equal measure: Fenukreek (methi), Nigella Seed (kalonji), Mustard Seed (rai), Fennel Seed (saunf), and Cumin Seed (Jeera). Recipes do vary, and it is also good to make your own as commercial spice mixes always favour the cheaper spices and use less of the more expensive spices.

It is commonly used in Bengali dishes, but what is not generally known is that when it is toasted, it is a great topping for a salad.

Fennel and Nashi Pear Salad with Toashed Panch Phoron | A Life Time of Cooking

Nashi Pear and Fennel Salad with Mustard Dressing and Panch Phoron Crunch

Take a fennel bulb and slice with a mandolin into thin slices. Chop 1 or 2 celery stalks into thin slices or dice. Take 2 nachi pears and, without peeling, slice thinly. Carefully mix them together.

Make a mustardy vinaigrette with Dijon Mustrard, white wine vinegar and olive oil. Dress the salad.

Take a Tblspn or bit less of panch phoron and toast it in a dry pan until the aroma arises and the seeds darken a little. Take care not to burn it.

Sprinkle the toasted panch phoron over the salad and serve.

 

 

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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