Serve this delicious, quick pear, fennel and walnut salad on its own or with fish.
Ingredients
- 2 bulbs of fennel
- Juice of half a lemon
- Extra-virgin olive oil
- 2 slightly under-ripe or very crunchy pears
- Handful of roasted walnut pieces
- 50g shaved fresh Parmesan
Method
- 1. First, the fennel, which will get to sit in the dressing before the other ingredients. Remove the tough outer skin and cut it in half from top to bottom. Now lay the flat surface on a chopping board and slice in a cross section from side to side – the pieces will be slightly harp-shaped. Dress the fennel with the lemon juice, a glug of the oil and a generous pinch of sea salt. Set it to one side.
- 2. Now peel and core the pears before slicing them thinly. Add them to the fennel and toss them together so they get coated with the dressing. Top with the walnut pieces and the Parmesan.
Chef's tip
This goes well with grilled fish, but I also like to serve it on its own. If you do that, add shavings of Parmesan to make it something really special. It’s a great starter that way.
Wine Recommendation
Chenin Blanc is the grape to go for – one from South Africa or France.