Go Back
–+ servings
fennel salad recipe, vegetarian thanksgiving recipe, Easy salad recipe, weekly meal plans, vegetable recipes, healthy dinner recipes, clean eating recipes, fennel recipes
Print Recipe

Pear and Fennel Salad Recipe

Adapted from the cookbook Boqueria.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salads
Cuisine: Mediterranean
Keyword: fennel salad recipe
Servings: 4 people
Author: Aliye Aydin

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 2/3 cup walnut halves
  • 1 medium bulb fennel
  • 1/2 Asian pear or small Bosc pear
  • 2 oz. Manchego cheese (optional)
  • 5 leaves basil
  • 5 Tablespoons Lemon vinaigrette (recipe below)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Lemon Vinaigrette

  • 1 large lemon
  • 1 Tablespoon apple cider vinegar or white wine vinegar
  • 1 small clove garlic
  • 1 Tablespoon honey
  • 6 Tablespoons extra virgin olive oil
  • 1/4 teaspoon fine sea salt

Instructions

  • Add the oil to a small skillet over medium-low heat. Add walnuts and toss for about 1 minute. Season with a hefty pinch of salt. Transfer to a plate lined with paper towels to drain.
  • Remove stalks from fennel. Mince fronds from fennel and set aside. Core bulb and cut into 1/8" thick slices. Core pear and cut into 1/8" thick slices. Crumble cheese into 1/2" chunks. Tear basil into pieces. Combine all these items with the vinaigrette. Transfer to a serving platter and top with the walnuts.

Lemon Vinaigrette

  • Juice lemon. Combine 2 Tablespoons fresh lemon juice with remaining ingredients in a blender and puree until smooth.

Video