Pear and Fennel Salad
This Pear and Fennel Salad is a delicious blend of sweet and savory flavors, perfect for any occasion! Crisp slices of ripe pears complement the subtle anise notes of fresh fennel. Toasted walnuts add a satisfying crunch, and shavings of Parmesan cheese add a creamy, umami depth. The salad is finished with a zesty dressing made from extra virgin olive oil, lemon juice, and balsamic vinegar, lightly sweetened with honey. Easy to prepare and super easy to enjoy!
Servings: 6
Calories: 212kcal
Equipment
Ingredients
Salad Ingredients
- 1 fennel bulb
- 4 radishes
- 2 pears ripe
- 1 bunch watercress
- ½ cup Parmesan cheese
- ½ cup walnuts
Dressing Ingredients
- 3 tablespoons olive oil extra virgin
- 1 tablespoon lemon juice freshly squeezed juice of about ½ lemon
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Thinly slice the fennel bulb, radishes and pears. Use a mandoline if you have one for even slices. Wash, trim, and dice the watercress. Grate the Parmesan cheese, or shave it using a vegetable peeler.1 fennel bulb, 4 radishes, 2 pears, 1 bunch watercress, ½ cup Parmesan cheese
- Toast the walnuts in a dry pan over medium heat for a few minutes until they are fragrant. Let them cool.½ cup walnuts
- In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, honey, salt, and pepper until well combined.3 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt, ¼ teaspoon ground black pepper
- In a large salad bowl, combine the fennel, pears, watercress, radishes, and Parmesan cheese. Drizzle the dressing over the salad and toss gently to combine. Sprinkle the toasted walnuts over the top. Serve immediately.
Notes
- Choose pears that are ripe (for juiciness and sweetness) but still firm to ensure they hold their shape.
- Use a mandoline or a very sharp knife to slice the fennel, pears, and radishes thinly.
- Toast the walnuts (or any other nuts you use) until they are golden and fragrant - be careful not to burn them.
- Taste the dressing before adding it to the salad and adjust the seasoning if necessary.
- To keep the salad fresh and crisp, add the dressing just before serving. This prevents the greens from wilting.
Nutrition
Calories: 212kcal | Carbohydrates: 15g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 352mg | Potassium: 308mg | Fiber: 4g | Sugar: 9g | Vitamin A: 268IU | Vitamin C: 11mg | Calcium: 140mg | Iron: 1mg