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Shaved pear and fennel salad
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Serves: 4 as a starter or side
2 ripe conference pears
1 small fennel bulb, trimmed
3 tbsp lemon juice
1 tsp fennel seeds
pinch chilli flakes
2 tsp mild honey
3 tbsp extra virgin olive oil
60g wild rocket
1. Preheat the oven to 200˚C, gas mark 6. Spread the pecans out on a baking tray and toast for 5 minutes. Cool, then roughly chop. Using a vegetable peeler, mandoline or sharp knife, shave the pears and fennel into paper-thin slices, leaving the cores behind, and toss with 1 tbsp lemon juice. Chop and reserve any fennel tops.
2. Put the fennel seeds in a cold frying pan and set over a low-medium heat. Toast for 1-2 minutes, until fragrant. Lightly crush in a pestle and mortar or with the base of a sturdy jar, then add the chilli flakes, honey, oil and remaining 2 tbsp lemon juice. Season and whisk, then add 1 tbsp water and whisk again.
3. Combine the pear and fennel slices with the dressing and the rocket. Divide between 4 plates and scatter with the toasted pecans and reserved chopped fennel tops. Finish with some shavings of pecorino, if liked.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.