Pear, chicory, fennel and pecorino salad

  • Gluten Free


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 

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

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,311kJ
Fat 26.7g
Saturated Fat 5.9g
Carbohydrate 14g
Sugars 13.3g
Protein 5g
Salt 0.5g
Fibre 4.4g

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This recipe was first published in Sat Oct 01 11:46:25 BST 2016.