Fennel & pear salad

Fennel & pear salad

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


  • 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


  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.


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