Fennel, pear and walnut salad
( SERVES 4 )
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.
- 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.
- 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.
- 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