Family friendly Side

Fennel, pear and pecan salad with lemon-pressed dressing

Name: Fennel, pear and pecan salad with lemon-pressed dressing
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 2 large fennel bulbs (or 5 baby fennel), halved, core removed; 1 very large bunch watercress, washed, sprigs picked; 1 large, just-ripe pear, thinly sliced; 200g roasted pecans, roughly chopped; 3/4 cup (185ml) lemon-pressed extra virgin olive oil; Pinch white sugar; 1 1/2-2 tbs lemon juice; Dash balsamic vinegar

Rate now

10m

Jump to recipe

by Belinda Jeffery

Cook and author

Oct 03, 2015

This fennel and watercress salad with lemon-infused olive oil makes a healthy sidebar addition to any meal.

2 large fennel bulbs (or 5 baby fennel), halved, core removed
1 very large bunch watercress, washed, sprigs picked
1 large, just-ripe pear, thinly sliced
200g roasted pecans, roughly chopped

Lemon-pressed dressing

3/4 cup (185ml) lemon-pressed extra virgin olive oil
Pinch white sugar
1 1/2-2 tbs lemon juice
Dash balsamic vinegar

Method

1.

For the lemon-pressed dressing, whisk together all the ingredients with a pinch of sea salt until the salt has dissolved. Taste and adjust the flavours, then place in the fridge.
2.

Very thinly slice the fennel, tossing it with a little of the dressing in a large bowl as you go to prevent it discolouring. Add the watercress, remaining dressing (or as much as you like), pear and half the pecans, and gently mix. Pile the salad into a serving bowl and scatter with remaining pecans. Grind over some black pepper, if desired, and serve.