Fennel & pear salad

Fennel & pear salad

Directions: 10 minutes
Servings: 4
Allergens:
Express No-cook Vegetarian

Ingredients

  • 1 fennel bulb
  • 1 ripe pear, unpeeled and diced
  • 15 ml (1 tbsp.) lemon juice
  • 15 ml (1 tbsp.) olive oil
  • Salt and pepper, to taste

Directions

  1. Remove the fennel stems so only the bulb remains, taking care to keep a few leaves.
  2. Remove the heart of the bulb and slice thinly.
  3. Chop the few leaves you set aside.
  4. Mix together all the ingredients in a bowl.

Tips

This salad is also delicious sprinkled with a pinch of fleur de sel just before serving.

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