Asian Pear, Fennel, and Walnut Salad
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).
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- Calories: 205
- Calories from fat: 70%
- Protein: 4.8g
- Fat: 16g
- Saturated fat: 2.4g
- Carbohydrate: 14g
- Fiber: 4.7g
- Sodium: 289mg
- Cholesterol: 4.8mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
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