Pear and fennel salad
( SERVES 6 )
Photo by Annabel Langbein Media
Pears work wonderfully in savoury salads. Some types brown quickly, so pop the slices into a bowl of water with a little lemon juice, then drain and toss through the salad.
- Preheat oven to 180C fanbake. Place walnuts on a shallow oven tray and roast until fragrant (about 10 minutes). Set aside to cool.
- While the walnuts are roasting, half-fill a bowl with cold water and add some ice cubes. Place pear slices, fennel slices and watercress or spinach leaves in the cold water and set aside for at least 15 minutes to crisp.
- Thoroughly drain the pear, fennel and watercress or spinach and put through a salad spinner or pat dry. Toss with parsley, roasted walnuts and vinaigrette, divide between plates and serve.
More pear recipes from Annabel
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips — on sale at Paper Plus, Whitcoulls, The Warehouse and all good bookstores or visit annabel-langbein.com