The Australian Women’s Weekly Food – June 2019

BRAISEDFENNEL

WITHBACON,PEAR

& WATE RCR ESS

PREP+ COOKTIME 25 MINUTESSERVES 4

40gbutter

6 (220g)shortcutbaconrashers,

slicedfinely

2 large(700g)fennelbulbs,trimmed,

cutintothinwedges

½ cup(125ml)applejuice

1 medium(230g)greenpear,sliced

finely,julienned

1 bunchwatercress, sprigs picked

DRESSING

1 teaspoondijonmustard

1 teaspoonapplecidervinegar

¼ cup (60ml) extra virgin olive oil

1 Makedressing.

2 Meltbutterina largefryingpan

overmediumheat.Addbacon;cook,

stirring,untilcrispandgolden.

Removeanddrainonpapertowel.

3 Addfennelandapplejuicetothe

pan;cook,covered,for5 minutes.

Uncover,seasonwithseasaltand

freshlygroundblackpepper,and

continuetocook,uncovered,turning

once,untilliquidhasevaporated.

4 Transferfenneltoa servingdish

andaddpearandwatercress.Top

withbaconand drizzle with dressing.

DRESSING

Placeallingredientsina screw-top

jar; shake to combine.

“The sweetness ofthe braised fennel

and pear is beautifully offset by the

saltiness ofthe bacon and peppery

bite of the watercress.”

Fran Abdallaoui, Editor,AWWFOOD

66 #COOKWITHTHEWEEKLY

Winter Salads