Fennel, chicory and lemon salad

Name: Fennel, chicory and lemon salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: Grated zest and juice of 1 unwaxed lemon; 3 tbsp walnut oil or mild olive oil; ½ tsp freshly ground black pepper; 2 fennel bulbs; 1 crisp pear; 12 walnuts, shelled, or 50g walnut pieces; 2 chicory

Easy
January 2009

Easy
January 2009

Serves 4
Takes 5 minutes to make and 10 minutes to cook

This fennel salad recipe is so simple, so big on flavour, and served with a wal-nutty crunch.

Vegetarian recipes

Nutrition: per serving

Calories: 182kcals
Fat: 17.1g (1.5g saturated)
Protein: 2.4g
Carbohydrates: 5.5g (4.6g sugar)
Salt: trace

Nutrition: per serving

Calories: 182kcals
Fat: 17.1g (1.5g saturated)
Protein: 2.4g
Carbohydrates: 5.5g (4.6g sugar)
Salt: trace

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Ingredients

Grated zest and juice of 1 unwaxed lemon
3 tbsp walnut oil or mild olive oil
½ tsp freshly ground black pepper
2 fennel bulbs
1 crisp pear
12 walnuts, shelled, or 50g walnut pieces
2 chicory

Grated zest and juice of 1 unwaxed lemon
3 tbsp walnut oil or mild olive oil
½ tsp freshly ground black pepper
2 fennel bulbs
1 crisp pear
12 walnuts, shelled, or 50g walnut pieces
2 chicory

Method

Whisk the lemon zest and juice with the oil, pepper and a pinch of salt in a large bowl. Halve the fennel bulbs lengthways, and slice as thinly as possible. Core and slice the pear. Toss the fennel and pear slices with the dressing. You can make this up to 1-2 hours before serving.
Meanwhile, preheat the oven to 180°C/fan160°C/gas 4 and bake the walnuts for 10 minutes, until lightly roasted. While still warm, transfer to a colander and shake gently to shed as many of the skins as you can.
Finally, break up the chicory and toss with the pear and fennel. Scatter the walnuts over the salad to serve.

Method

Whisk the lemon zest and juice with the oil, pepper and a pinch of salt in a large bowl. Halve the fennel bulbs lengthways, and slice as thinly as possible. Core and slice the pear. Toss the fennel and pear slices with the dressing. You can make this up to 1-2 hours before serving.
Meanwhile, preheat the oven to 180°C/fan160°C/gas 4 and bake the walnuts for 10 minutes, until lightly roasted. While still warm, transfer to a colander and shake gently to shed as many of the skins as you can.
Finally, break up the chicory and toss with the pear and fennel. Scatter the walnuts over the salad to serve.

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