Best 4 Pear And Fennel Salad Recipes

Pear and fennel salad is a refreshing and flavorful dish that combines the sweetness of pears with the anise-like flavor of fennel. It is a great option for a light lunch or dinner, and it can also be served as a side dish. This article will provide you with some tips for finding the best recipe for pear and fennel salad, as well as some ideas for variations on the classic recipe.

Here are our top 4 tried and tested recipes!

PEAR AND FENNEL SALAD

Pear and Fennel Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

WARM CABBAGE, FENNEL AND PEAR SALAD

Warm Cabbage, Fennel and Pear Salad image

This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. -Grace Voltolina, Westport, Connecticut

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 firm medium pears
1/4 cup brandy or Cognac, optional
3 tablespoons olive oil
1 large fennel bulb, halved, cored and thinly sliced
4 cups shredded or thinly sliced cabbage
1/4 cup water
3 tablespoons lemon juice
2 teaspoons honey or agave nectar
1 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup crumbled or sliced Gorgonzola cheese
1/2 cup chopped walnuts, toasted

Steps:

Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside., In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes., Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.

Nutrition Facts : Calories 391 calories, Fat 26g fat (7g saturated fat), Cholesterol 19mg cholesterol, Sodium 810mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 9g protein.

ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING

Roasted Fennel and Pear Salad with Basalmic-Pear Dressing image

Categories Salad Food Processor Fruit Side Roast Low Cal Wheat/Gluten-Free Pear Fennel Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 6

Ingredients

2 firm but ripe pears, halved, cored
1 medium fennel bulb (about 8 ounces), cored, quartered
1 teaspoon olive oil
1/3 cup canned low-salt chicken broth
2 tablespoons balsamic vinegar
6 cups (packed) mixed baby greens

Steps:

Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.

PROSCIUTTO, PEAR AND FENNEL SALAD

Prosciutto, Pear and Fennel Salad image

Categories Salad Fruit Pork No-Cook Quick & Easy Pear Walnut Fennel Winter Healthy Prosciutto Bon Appétit

Yield 4 Appetizer servings

Number Of Ingredients 7

Ingredients

1 large Bartlett of Anjou pear, peeled, cored, cut into 1/2-inch pieces
2 tablespoons Sherry wine vinegar
1/2 cup coarsely chopped fresh fennel bulb
1/3 cup chopped walnuts, toasted
1/4 cup olive oil
1 tablespoon minced fennel fronds
8 prosciutto slices (scant 1/8 inch thick)

Steps:

Combine pear and vinegar in medium bowl. Add fennel, walnuts, oil and fennel fronds. Season with salt and pepper and toss to blend.
Cross 2 prosciutto slices on each of 4 plates, forming an X. Spoon pear mixture onto center of prosciutto slices, dividing equally.

Tips for the Perfect Pear and Fennel Salad:

To select the ripest and juiciest pears, choose ones that are slightly soft when pressed gently. Avoid pears that are too firm or have blemishes.
For the best flavor, use fresh fennel bulbs with crisp, bright green leaves. Avoid fennel that is wilted or has brown spots.
Use a sharp knife to thinly slice the pears and fennel. This will help the flavors meld better and make the salad easier to eat.
If you don't have a mandoline, you can use a vegetable peeler to create thin slices of fennel.
To enhance the salad's texture and flavor, toast the walnuts in a dry skillet over medium heat until they are fragrant and golden brown.
For a tangy and refreshing dressing, use a mixture of lemon juice, olive oil, honey, and Dijon mustard. Adjust the proportions to suit your taste preferences.
Freshly chopped herbs, such as parsley, cilantro, or mint, can add an extra layer of flavor and color to the salad.
Pomegranate seeds are a delicious and nutritious topping for this salad, adding a pop of color and a slightly tart flavor.

Conclusion:

Pear and fennel salad is a delightful dish that combines sweet, crunchy, and slightly spicy flavors. It's a versatile salad that can be served as an appetizer, side dish, or even a light main course. With its vibrant colors and refreshing taste, this salad is sure to impress your guests and become a favorite in your recipe collection. So, gather your ingredients, follow the step-by-step instructions, and enjoy the deliciousness of this delectable salad!