התמונה להמחשה בלבדDairy-freeGluten-freePeanut-freeSesame-freeContains tree nuts
Fennel, Chicory, Pear and Walnut Salad
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. The dish gains a crisp texture and deep nutty aroma from walnuts and walnut oil, harmonised by a sharp, balanced lemon dressing.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
Instructions
Servings:4
- 1In a large bowl, grate together the lemon peel, juice, oil, pepper and a little salt.
- 2Cut the fennel bulbs lengthwise and spread them as thinly as possible.
- 3Remove the core and slice the pear.
- 4Mix the slices of fennel and pear with the sauce.
Nutrition
- Calories
- 50
- Protein
- 0.1g
- Carbs
- 0.4g
Chef tips
You can make the salad up to two hours in advance and store it in the fridge. For a twist, add a sprinkle of grated Parmesan cheese before serving.
Culinary reasoning
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. The dish gains a crisp texture and deep nutty aroma from walnuts and walnut oil, harmonised by a sharp, balanced lemon dressing.