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Pear and fennel salad with caraway and pecorino

Crisp pear and fennel shine in a bright lemon-sherry tang.
Caraway warm-sweetens the dressing, with dill and pepper bite.
Finished with salty pecorino, it’s fresh, juicy, and irresistibly bold.

side dish ⏱ 60 min 210 kcal / portion 22.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Pear and fennel salad with caraway and pecorino
v5 · rb0e705f985 20260727Z1751 1 piece fennel bulb 🌀 mix lemon juice and sherry vinegar in a bowl 🔪 ⏱ 45 min slice fennel and leave to soften make strained dressing with oil, caraway, maple syrup, salt and black pepper add fennel-softened mixture to bowl with dill, rocket, pear and pecorino 🌀 pour dressing over and toss lightly Pear Fennel Salad 🥗 3 tbsp lemon juice 1 tbsp sherry vinegar 2 tbsp olive oil 1½ tsp caraway seed 1 tsp maple syrup ¼ tsp salt black pepper to taste 10 g dill 75 g rocket 3 pieces pear 60 g pecorino lemon juice, sherry vinegar dill, rocket, pear, pecorino
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Preparation steps

  1. mix lemon juice and sherry vinegar in a bowl
  2. slice fennel and leave to soften 45 min
  3. make strained dressing with oil, caraway, maple syrup, salt and black pepper
  4. add fennel-softened mixture to bowl with dill, rocket, pear and pecorino
  5. pour dressing over and toss lightly

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