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Shaved pear, fennel, Manchego, chicory & pecan salad
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1 lemon, juice
1 fennel bulb, very finely sliced or shaved with a mandoline
2 just-ripe conference pears, halved and finely sliced
2 tbsp cider vinegar
1 tbsp maple syrup
½ tsp dijon mustard
4 tbsp extra virgin olive oil or walnut oil
2 heads red chicory, bases trimmed and leaves separated
100g Manchego cheese, shaved with a vegetable peeler
50g pecan halves, toasted and chopped
1. Put the lemon juice in a large bowl with 500ml ice-cold water. Add the sliced fennel and pear and leave to crisp up for 5-10 minutes. Drain, then pat dry with kitchen paper. For the dressing, shake the vinegar, syrup, mustard, oil and some seasoning in a sealed jar.
2. Divide the pear, fennel and chicory leaves between 4 plates. Scatter with the shaved manchego and drizzle over the dressing. Scatter over the pecans to finish.
Cook’s tipFinely sliced fennel is delicious raw, but if you find it hard to digest, just blanch for 1-2 minutes in boiling water then refresh under cold water.
Typical values per serving:
This recipe was first published in Thu Sep 28 15:50:37 BST 2017.