Ingredients:
Sichuan-Cinnamon Dressing:
- 2 garlic cloves, minced
- 1 tablespoon (15 ml) green onion, minced
- 3 tablespoons (45 ml) vegetable oil
- 3 tablespoons (45 ml) Chinese red vinegar
- 1 tablespoon (15 ml) sesame oil
- ½ teaspoon (2.5 ml) sugar
- 2 tablespoons (30 ml) soy sauce
- ¼ teaspoon (1.25 ml) ground Sichuan pepper
- ¼ teaspoon (1.25 ml) ground cinnamon
- ¼ teaspoon (1.25 ml) ground cloves
- Salt
Fennel “Waldorf”:
- 1 cup (240 ml) peanuts
- ½ teaspoon (2.5 ml) five-spice powder
- 1 cup (240 ml) sliced Asian pear
- 1 tablespoon (15 ml) lemon juice
- 15 ounces (425 g) canned mandarin oranges, drained
- 1 cup (240 ml) shaved fennel bulb
- ¼ cup (60 ml) Napa cabbage, shredded
- Salt
Method:
For the Sichuan-Cinnamon Dressing:
In a heatproof bowl, combine the garlic and green onion.
In a small pot over medium-high heat, warm the vegetable oil until hot. Pour the hot oil over the garlic and green onions.
Stir in the vinegar, sesame oil, sugar, soy, cloves, Sichuan pepper, and cinnamon. Season with salt. Set aside.
For the Fennel “Waldorf”:
Preheat the oven to 350 F (175 C)
Place the peanuts on a baking tray and toast until lightly golden, 10-15 minutes. Sprinkle the peanuts with the five-spice powder, stir, and return to the oven for 2-3 minutes. Set aside to cool completely.
Place the Asian pear in a large bowl. Toss with the lemon juice to prevent browning.
Add the fennel and cabbage. Toss to combine. Drizzle with a bit of the Sichuan-Cinnamon Dressing and toss to coat.
Plate the salad and garnish with the peanuts, pears, mandarin oranges and a little more dressing.