Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pear, chicory, fennel and pecorino salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pear, chicory, fennel and pecorino salad

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 0 minutes
    • Total time: 10 minutes

    Serves: 4


    50g pecorino romano
    4 tbsp lemon juice
    5 tbsp extra virgin olive oil, plus extra to serve
    ¼ tsp salt
    2 firm conference, comice or concorde pears, halved, cored and sliced lengthways
    1 fennel bulb, cored and thinly sliced lengthways
    3 handfuls watercress
    1 head red chicory, separated into leaves


    1. Shave ½ the pecorino into flakes using a vegetable peeler; set aside. Finely grate the rest and add to a mixing bowl with the lemon juice and olive oil. Whisk together with the salt and a few good grinds of black pepper.

    2. Add the pear, fennel, watercress and chicory leaves, then toss together. Divide between 4 plates, add a trickle of olive oil to each, and scatter the shaved pecorino over the top. Serve immediately. LH 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, October 2016 issue. Download the Waitose Food app for the full issue


    Average user rating

    0 stars