Pear and Fennel Salad with caraway and Pecorino

Pear and Fennel Salad with Caraway and Pecorino

Serves Four

This autumnal salad makes a real statement at the start of a meal. It is wonderfully fresh yet substantial and very distinctive in flavour. Make sure your pears are nice and sweet. I found this on the Ottolenghi site. Also make sure not to cut the Fennel too finely ( as I did ) you still want some crunch.


3 tbsp lemon juice
1 tbsp sherry vinegar
1 large fennel bulb, cut in half lengthways, then each half cut widthways into 2mm slices
2 tbsp olive oil
1 1/2tsp caraway seeds, toasted and lightly crushed
1 tsp maple syrup
salt and black pepper
10g picked dill
75g rocket
3 medium rope conference pears ( I used Bosc )
peeled, quartered lengthways, cored and cut into 0.5cm wedges
60g pecorino, thinly shaved

1. Mix the lemon juice and vinegar in a large bowl. Add the fennel and leave to soften for about 45 minutes, stirring from time to time.

2. Put the oil, caraway, maple syrup, a quarter-teaspoon of salt and some black pepper into a small bowl, strain in the lemon and vinegar from the fennel bowl and stir well.

3 Add the dill, rocket, pear and pecorino to the fennel bowl, our on the dressing, toss lightly and serve.

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