Pear, radish and fennel salad

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PREP TIME

20 min

TOTAL TIME

20 min

Serves

4

Pear, radish and fennel salad

Photo, Erik Putz.

Firm, crunchy-when-ripe pears are perfect for this crisp, refreshing salad.


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.

How to core iceberg lettuce

Nutrition (per serving)

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