Pear, radish and fennel salad
0
- Prep Time20 min
- Total Time20 min
- Makes4 servings
Photo, Erik Putz.
Firm, crunchy-when-ripe pears are perfect for this crisp, refreshing salad.
Ingredients
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
Instructions
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.
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