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Home > Recipe collections > Fragrant fennel favourites > Fennel, pear and walnut salad
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Fennel, pear and walnut salad
( SERVES 4 )

Lucy Corry

Publication: Eat Well

Eat Well

Ratings: No ratings yet

Fennel, pear and walnut salad

No ratings yet

We’re heading to the time of year when salad ingredients start to disappear. This is a refreshing addition to any table. If you can’t cope with the idea of using cream in a dressing, try plain, full-fat yoghurt instead.

Ingredients

1 large Fennel bulb
2 Pears, firm but ripe
⅔ cup Walnut halves, toasted in a low oven until golden

Dressing

1 small Garlic clove, smashed to a paste with ½ tsp salt
3 Tbsp Cream
3 Tbsp Freshly squeezed lemon juice

Directions

  1. Trim the fennel bulb, cutting off the root end and saving any fronds for garnishing purposes. Slice into thin batons. Core the pears and cut into thin batons. Put fennel and pear into a bowl and add the walnuts.
  2. Whisk together the dressing ingredients and taste - add salt and pepper or more/less lemon juice or cream to taste. It should be a good balance of sharp and creamy flavours.
  3. Tip over the fennel and pear and toss gently to combine. Scatter over the fennel fronds and serve.

See more of Lucy's fennel recipes

  • Fennel, date and orange cake
  • Fennel, leek and potato soup
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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