Pear, radish and fennel salad
By Chatelaine
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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