Fennel, rocket and pear salad recipe
A fresh, feisty salad made from slithers of pear, fennel, rocket and poppy seeds. Dress in olive oil and lemon.
Ingredients
- 2 ripe pears
- 1 medium fennel bulb
- 70 g rocket
- 1 tsp poppy seeds
- 1 large lemon, grated
- 2 ripe pears
- 1 medium fennel bulb
- 2.5 oz rocket
- 1 tsp poppy seeds
- 1 large lemon, grated
- 2 ripe pears
- 1 medium fennel bulb
- 2.5 oz rocket
- 1 tsp poppy seeds
- 1 large lemon, grated
- 1 large lemon, juice only
- 3 tbsp olive oil
- 1 large lemon, juice only
- 3 tbsp olive oil
- 1 large lemon, juice only
- 3 tbsp olive oil
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- Prepare your pears by gently washing them, cutting them into quarters and removing their cores. Thinly slice the quarters.
- Cut the fennel bulb in half and finely slice each half. If you are lucky enough to find one with fennel fronds (the green dill-like top) then throw that into the salad too as it will taste delicious.
- In a large bowl, gently toss the pear, fennel, rocket, poppy seeds and lemon zest.
- Make the dressing by whisking together the olive oil and lemon juice and tossing through the salad.
Find more recipes from Camilla at www.higgidy.co.uk
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