Fennel, pear and watercress salad

Fennel, pear and watercress salad

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Serve this salad in a large flattish dish; it makes more of a display and makes it easy to select each serving.

Ingredients

Quantity Ingredient
2 tablespoons wine vinegar
1 tablespoon french mustard
1 teaspoon fresh ginger, finely grated
freshly ground black pepper
garlic, crushed, to taste
125ml olive oil
1 tablespoon walnut oil
1 bunch watercress
1 bulb fennel, finely sliced
4 ripe pears, peeled, cored and sliced
salt

Method

  1. Place vinegar in a bowl with mustard, ginger, salt, pepper and garlic. Using a fork, gradually beat in olive and walnut oils until a thick dressing is formed. Place remaining ingredients in a salad bowl, pour over dressing and toss together gently before serving.

Note

  • For something a little out of the ordinary, add topped and tailed snow peas and lightly blanched in boiling water for 30 seconds.
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