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    Pear, chicory, fennel and pecorino salad

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    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 

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


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