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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pear and Fennel Salad with Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions