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Asian Pear, Fennel, and Walnut Salad





Yields
Makes 4 servings

The quality of the walnuts can make or break this dish, so be sure to taste them first (farmers' markets are an excellent source of fresh nuts; store in the freezer after buying). Prep Time: 20 minutes. Notes: Pears turn brown after they're peeled or cut, so make this salad right before serving (or put cut pears in a bowl of water with some lemon juice added to it; drain pears and pat dry before using).

Asian Pear, Fennel, and Walnut Salad






Leigh Beisch
 1 fennel bulb
 1 large Asian pear
 2 1/2 tablespoons walnut oil
 1 1/2 tablespoons lemon juice
 1/4 teaspoon salt, plus more to taste
 1/3 cup whole or roughly chopped toasted walnut halves
 1/4 cup coarsely grated parmesan cheese
Step 1
1

Trim stalks and any discolored areas from fennel bulb. Cut bulb in half lengthwise, lay a flat side on a work surface, and cut into very thin slices. Repeat with other half and set slices aside.

Step 2
2

Cut pear into quarters and scoop out cores. Peel quarters and cut into 1/4-in. slices. Set aside.

Step 3
3

Whisk together walnut oil, lemon juice, and salt in a small bowl. Taste and add more salt if you like.

Step 4
4

Arrange fennel slices and pear slices on 4 salad plates. Drizzle each plate with 1 tbsp. dressing. Arrange walnuts and parmesan on top. Serve immediately.

Step 5
5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Makes 4 servings


Amount Per Serving
Calories 205Calories from Fat 70
% Daily Value *
Total Fat 16g25%

Saturated Fat 2.4g12%
Cholesterol 4.8mg2%
Sodium 289mg13%
Total Carbohydrate 14g5%

Dietary Fiber 4.7g19%
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.