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Fennel, pear and parmesan salad

Name: Fennel, pear and parmesan salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 baby fennel, trimmed, fronds reserved; 2 firm-but-ripe green-skinned pears; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 70g piece parmesan or pecorino Romano; 2 tablespoons walnuts, toasted, roughly chopped

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by Jill Dupleix

Food writer

Oct 02, 2015

A wonderfully bright vegetarian salad that is delicious as a light lunch or a perfect complement to heavier mains such as roasts or Italian pasta dishes.

2 baby fennel, trimmed, fronds reserved
2 firm-but-ripe green-skinned pears
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
70g piece parmesan or pecorino Romano
2 tablespoons walnuts, toasted, roughly chopped

Method

1.

Thinly slice the fennel across the bulb with a sharp knife or mandoline. To slice the pears, hold upright on the bench and thinly slice down each cheek to keep the natural shape. Place fennel and pear in a bowl.
2.

Whisk oil and lemon juice together in a bowl, season, then lighten with a dash of water. Toss with fennel and pear, divide among plates, then scatter with chunks of parmesan, walnuts and fennel fronds.