Pear, radish and fennel salad

Prep 20 min
Total 20 min
Serves 4

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Ingredients

3 tbsp
lemon juice
1 1/2 tsp
lemon zest
1 tsp
Dijon mustard
1/2 tsp
salt
5 tbsp
olive oil
1 head
Boston or butter lettuce, leaves separated
1
small fennel bulb, halved
2
Anjou or Bosc pears, stems removed, halved and cored
1 cup
radishes, (about 9 radishes)
1/4 cup
chopped toasted pecans

Instructions

  • WHISK lemon juice with lemon zest, Dijon and salt in a large bowl. Season with fresh pepper. Gradually whisk in olive oil until combined.
  • TEAR lettuce into smaller pieces. Add to dressing.
  • REMOVE feathery fronds from fennel, reserving for garnish. Use a mandolin to thinly slice fennel, pears and radishes. Add to lettuce. Toss until combined. Arrange on a platter. Sprinkle with pecans and reserved fronds.

Nutrition

Calories 271, Protein 2 g, Carbohydrates 20 g, Fat 22 g, Fibre 5 g, Sodium 337 mg. Excellent source of Folate

How to core iceberg lettuce

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