Sweet pears, crispy fennel, and crunchy walnuts make a beautiful and delicious - not to mention super easy - fall salad. Anjou, French butter, and Comice pears are particularly good here, although it's also a good place to make use of Asian pears.
You can add a depth of flavor by toasting the walnuts first, but it's not necessary.
Note: This is a lovely and tasty seasonal addition to the Thanksgiving table.
Prep Time: 15 minutes
Total Time: 15 minutes
- 1 bulb fennel
- 2 pears
- 3 Tbsp. fresh lemon juice, divided
- 3 Tbsp. walnut oil
- 1/2 tsp. fine sea salt
- 1/3 cup walnuts
- Trim the fennel, cut the bulb in half lengthwise, and slice fennel very thinly. Core the pears and slice them very thinly. You can peel the pears if you like - the salad in the picture uses peeled pears - but make things even easier by leaving them on. In a large bowl, toss the fennel and pear slices with 1 tablespoon of the lemon juice (this toss with pure lemon juice will help keep the fennel and pear slices from browning).
- Whisk the walnut oil, remaining 2 tablespoons lemon juice, and salt to combine.
- Arrange the fennel and pears on 4 to 6 plates and drizzle each plate with dressing. Sprinkle walnuts on top (I like walnut halves in this salad, but you can chop them if you prefer). Serve immediately.