My Fennel and Pear salad

Fennel and Pear salad

I know what you're thinking - how can a fennel & pear salad be Japanese?

Simple answer - it isn't - but one of my Japanese friends asked how she could use fennel (it isn't a native vegetable in Japan - the giveaway is that there's no Japanese name for fennel - it's called "fe-ne-ru" in Japanese!). It's a shame that fennel isn't more popular in Japan - the Japanese don't know what they're missing, do they!

Anyhow, I thought I would use the opportunity to share with her (and you) one of my favourite salads - fennel and pear in a mustard and honey vinaigrette. The fennel makes this substantial enough that you could eat it as a lunch or even a dinner (maybe sprinkled with some crumbled blue cheese or tofu if you want a vegetarian option.....). There's no cooking involved, so this dish is quick and full of fibre and goodness. Best of all, it tastes great!

If all this has your taste buds tingling, you can find the Youtube tutorial by clicking Fennel and Pear salad. The written recipe is as below.

Happy cooking! Kurumi XXXX.

If you like salads nutritious enough to be a meal in themselves, why not check out my Edamame salad recipe?

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Ingredients:4 servings as a side dish

1 bulb, fennel (300g ), rinsed

1 large pear (200g)

1/4 red onion

50g raisins

a handful of flat parsley for topping

for the dressing:

2 tbsp lemon juice

1 tbsp cider vinegar

1/2 tbsp honey

1/2 tbsp french mustard

1 little salt & pepper

3 tbsp extra virgin oil

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how to:

halve the fennel, remove the core and discard. then thinly slice and julienne the slices

peel, halve, then thinly slice the pear, removing any seeds & the stem

peel & thinly slice the onion, then soak in water for 10 mins, changing the water a couple of times

to make your dressing:

combine the lemon juice, vinegar, honey, mustard, salt, pepper & oil in a jar or bowl and mix well

drain the onion, using your hand to squeeze out any excess water

combine all the salad ingredients and mix gently.

pour over the salad dressing & mix gently

leave to stand for 10 mins before serving, garnishing with the parsley

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Fennel and Pear salad