Pear, radish and fennel salad


  • Prep Time20 mins
  • Total Time20 mins
  • Makes4 servings
Pear, radish and fennel salad

Photo, Erik Putz.

Chatelaine Triple Tested

Firm, crunchy-when-ripe pears are perfect for this crisp, refreshing salad.


  • 3 tbsp lemon juice

  • 1 1/2 tsp lemon zest

  • 1 tsp Dijon mustard

  • 1/2 tsp salt

  • 5 tbsp olive oil

  • 1 head Boston or butter lettuce, leaves separated

  • 1 small fennel bulb, halved

  • 2 Anjou or Bosc pears, stems removed, halved and cored

  • 1 cup radishes, (about 9 radishes)

  • 1/4 cup chopped toasted pecans


  • WHISK lemon juice with lemon zest, Dijon and salt in a large bowl. Season with fresh pepper. Gradually whisk in olive oil until combined.

  • TEAR lettuce into smaller pieces. Add to dressing.

  • REMOVE feathery fronds from fennel, reserving for garnish. Use a mandolin to thinly slice fennel, pears and radishes. Add to lettuce. Toss until combined. Arrange on a platter. Sprinkle with pecans and reserved fronds.

Nutrition (per serving)

Calories 271, Protein 2g, Carbohydrates 20g, Fat 22g, Fibre 5g, Sodium 337mg.
Excellent source of Folate.