Pear, chicory, fennel and pecorino salad

  • 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