Pear and Fennel Salad with Parmesan Recipe

Name: Pear and Fennel Salad with Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium fennel bulb (about 225g/1/2lb); 2 medium ripe pears; Juice of 1 lemon; 1 bunch watercress (about 85g/3oz); 40g/11/2oz/1/4 cup pinenuts; 55g/2oz piece of Parmesan cheese (for shaving); 3 tablespoons balsamic vinegar; 1/2 teaspoon Dijon mustard; Salt and pepper; 125ml/4fl oz/1/2 cup olive oil

Servings: persons

1 medium fennel bulb (about 225g/1/2lb)
2 medium ripe pears
Juice of 1 lemon
1 bunch watercress (about 85g/3oz)
40g/11/2oz/1/4 cup pinenuts
55g/2oz piece of Parmesan cheese (for shaving)
3 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and pepper
125ml/4fl oz/1/2 cup olive oil

1
Trim root and top of the fennel bulb and discard any tough outer leaves.
2
Halve it and slice each half very thinly, if possible on the mandoline.
3
Peel and halve the pears.
4
Scoop out the cores and stem ends using a melon baller or small spoon.
5
Cut each half into thin crescent slices.
6
Brush them with lemon juice so they do not discolor and cover tightly with plastic wrap, pressing it down so all air is excluded.
7
For the dressing: Whisk the vinegar, mustard, salt and pepper in a small bowl until mixed.
8
Gradually whisk in the oil so the dressing emulsifies and thickens slightly.
9
Taste and adjust the seasoning.
10
Shortly before serving: Wash and dry the watercress, discard stems, and arrange the sprigs on 4 individual plates.
11
Arrange the pear and fennel slices in a fan on top.
12
Whisk the dressing lightly to reemulsify it, then spoon it over the pears and fennel.
13
Sprinkle with pinenuts and shave a few slices of Parmesan onto each plate.
14
Serve the salad as soon as possible, within a half hour.
15
From Good Food NO FUSS by Anne Willan, 2003
16
Photo CREDIT: Simon Wheeler

33554

kcal

Calories

3524

Fat

Carbs

523

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium fennel bulb (about 225g/1/2lb), 2 medium ripe pears, Juice of 1 lemon, 1 bunch watercress (about 85g/3oz), and more.

Yes, Pear and Fennel Salad with Parmesan falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pear and Fennel Salad with Parmesan

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