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Asian Pear, Fennel, and Walnut Salad

Leigh Beisch
Yield 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).

Ingredients

  • 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

Nutrition Information

  • calories 205
  • caloriesfromfat 70 %
  • protein 4.8 g
  • fat 16 g
  • satfat 2.4 g
  • carbohydrate 14 g
  • fiber 4.7 g
  • sodium 289 mg
  • cholesterol 4.8 mg

How to Make It

  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.

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

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

  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.

  5. Note: Nutritional analysis is per serving.