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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Credit: Leigh Beisch

Recipe Summary test

Yield:
Makes 4 servings
Nutrition Info
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Ingredients

Directions

  • 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.

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

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

  • 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.

Nutrition Facts

Per Serving:
205 calories; calories from fat 70%; protein 4.8g; fat 16g; saturated fat 2.4g; carbohydrates 14g; fiber 4.7g; sodium 289mg; cholesterol 4.8mg.
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