Red Pear Salad with Lemon Parmesan Dressing

Yields
Serves 4 (makes 2 qts.)

Total Time
25 mins

Imagine a cheese plate in salad form: sweet Red d’Anjou pears team up with sharp, nutty parmesan. Though the red pears add a pop of color, green ones work well too. Save any extra dressing as a dip for raw vegetables or to slather on bread.

Photo: Victor Protasio

1 ounce parmesan cheese, freshly and finely shredded (2/3 cup)

1/4 cup extra-virgin olive oil

1 1/2 teaspoons lemon zest

2 tablespoons lemon juice

About 1/2 tsp. kosher salt

About 1/4 tsp. pepper

1 large fennel bulb

1 pound firm-ripe Red d'Anjou pears, cored and thinly sliced lengthwise

3 cups loosely packed baby arugula

1/2 cup toasted chopped hazelnuts

Step 1

In a food processor, whirl cheese, oil, lemon zest and juice, 1/2 tsp. salt, and 1/4 tsp. pepper until puréed.

Step 2

Remove tops and tough outer layers from fennel. Cut bulb in half lengthwise, core, and thinly slice crosswise.

Step 3

In a large bowl, toss pears, fennel, arugula, and hazelnuts. Drizzle salad with as much dressing as you like and toss until evenly coated. Season to taste with salt and pepper, and serve more dressing on the side.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 336Calories from Fat 65

% Daily Value *
Total Fat 26g40%

Saturated Fat 2g10%
Cholesterol 6.2mg3%
Sodium 350mg15%
Total Carbohydrate 26g9%

Dietary Fiber 7.8g32%
Protein 7g15%

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

Print Options:

Red Pear Salad with Lemon Parmesan Dressing