Pear, Fennel, Parmesan, and Walnut Salad
Dive into a vibrant salad that brings together the crispness of finely sliced fennel, the sweetness of ripe pears, and the satisfying crunch of roasted walnuts. Drizzled with zesty olive oil and a splash of lemon juice, this dish is finished off with a sprinkle of rich Parmesan cheese, making each bite a delightful experience. Perfect as a light lunch or a refreshing side, this Pear, Fennel, Parmesan, and Walnut Salad will brighten up your table!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- very finely shaved fennel
- lemon juice
- wafer thin slices of pear
🥛Dairy & Eggs(1)
- loads of grated parm
🫙Pantry Staples(1)
- extra virgin olive oil
🧂Spices & Seasonings(2)
- a whack of black pepper
- salt
📦Other(1)
- crunchy roasted walnuts
Nutrition (per serving)
Calories
209
Protein
7g
Carbs
13g
Fat
15g
👨🍳 Instructions
- 1
Finely shave the fennel and slice the pear wafer thin.
- 2
Roast the walnuts until crunchy.
- 3
In a bowl, combine the fennel, pear, and walnuts.
- 4
Drizzle with extra virgin olive oil and lemon juice.
- 5
Season with salt, grated Parmesan, and black pepper to taste.
- 6
Toss everything together and adjust seasoning as needed.
💡 Pro Tips
- ✓Slice pears immediately before assembly and toss with lemon juice at a 3:1 ratio (3 parts pear to 1 part lemon juice by weight) to prevent enzymatic browning while maintaining crispness—the citric acid denatures polyphenol oxidase without cooking the delicate flesh.timing3:1 pear-to-lemon ratio; assemble within 2 minutes
- ✓Roast walnuts at 325°F for exactly 8-10 minutes, stirring at the 5-minute mark, because above 330°F the oils oxidize rapidly and develop rancid notes that overpower the subtle anise-pear pairing.technique325°F for 8-10 minutes
- ✓Use a 3:1 olive oil-to-lemon juice ratio by volume in your dressing (not 1:1) because the fennel's volatile anethole compounds need adequate fat emulsion to coat the palate; too much acid will amplify bitterness in the walnut tannins.ingredient3:1 oil-to-acid ratio
- ✓Shave fennel on a mandoline to 1-2mm thickness max so the cell structure remains intact and anise flavor stays fresh and bright rather than becoming muted or oxidized from bruising.equipment1-2mm thickness
- ✓Dress the salad no more than 3-4 minutes before serving because the salt draws moisture from fennel and pear cells via osmosis, diluting the dressing and softening the crisp texture by 30-40% after 6 minutes.timing3-4 minutes maximum before serving
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Pear, Fennel, Parmesan, and Walnut Salad
Dive into a vibrant salad that brings together the crispness of finely sliced fennel, the sweetness of ripe pears, and the satisfying crunch of roasted walnuts. Drizzled with zesty olive oil and a splash of lemon juice, this dish is finished off with a sprinkle of rich Parmesan cheese, making each bite a delightful experience. Perfect as a light lunch or a refreshing side, this Pear, Fennel, Parmesan, and Walnut Salad will brighten up your table!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- very finely shaved fennel
- lemon juice
- wafer thin slices of pear
🥛Dairy & Eggs(1)
- loads of grated parm
🫙Pantry Staples(1)
- extra virgin olive oil
🧂Spices & Seasonings(2)
- a whack of black pepper
- salt
📦Other(1)
- crunchy roasted walnuts
Nutrition (per serving)
Calories
209
Protein
7g
Carbs
13g
Fat
15g
👨🍳 Instructions
- 1
Finely shave the fennel and slice the pear wafer thin.
- 2
Roast the walnuts until crunchy.
- 3
In a bowl, combine the fennel, pear, and walnuts.
- 4
Drizzle with extra virgin olive oil and lemon juice.
- 5
Season with salt, grated Parmesan, and black pepper to taste.
- 6
Toss everything together and adjust seasoning as needed.
💡 Pro Tips
- ✓Slice pears immediately before assembly and toss with lemon juice at a 3:1 ratio (3 parts pear to 1 part lemon juice by weight) to prevent enzymatic browning while maintaining crispness—the citric acid denatures polyphenol oxidase without cooking the delicate flesh.timing3:1 pear-to-lemon ratio; assemble within 2 minutes
- ✓Roast walnuts at 325°F for exactly 8-10 minutes, stirring at the 5-minute mark, because above 330°F the oils oxidize rapidly and develop rancid notes that overpower the subtle anise-pear pairing.technique325°F for 8-10 minutes
- ✓Use a 3:1 olive oil-to-lemon juice ratio by volume in your dressing (not 1:1) because the fennel's volatile anethole compounds need adequate fat emulsion to coat the palate; too much acid will amplify bitterness in the walnut tannins.ingredient3:1 oil-to-acid ratio
- ✓Shave fennel on a mandoline to 1-2mm thickness max so the cell structure remains intact and anise flavor stays fresh and bright rather than becoming muted or oxidized from bruising.equipment1-2mm thickness
- ✓Dress the salad no more than 3-4 minutes before serving because the salt draws moisture from fennel and pear cells via osmosis, diluting the dressing and softening the crisp texture by 30-40% after 6 minutes.timing3-4 minutes maximum before serving