Best 4 Pear And Fennel Salad Recipes

Embark on a culinary journey with our enticing Pear and Fennel Salad, a vibrant medley of flavors that will awaken your taste buds. This refreshing salad showcases the harmonious blend of sweet, crisp pears, aromatic fennel, tangy lemon juice, and a hint of earthy thyme. The optional addition of crumbled blue cheese or toasted walnuts adds a delightful layer of texture and richness, making it a versatile dish that caters to various preferences. Discover the art of creating this delectable salad, along with two other equally enticing recipes: a Creamy Avocado Dressing and a Balsamic Vinaigrette. Get ready to tantalize your palate and impress your loved ones with these culinary creations!

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:

Choose ripe pears: Use ripe, firm pears for the best flavor and texture. Avoid pears that are too soft or bruised.
Slice the pears thinly: Thinly sliced pears will help them absorb the dressing better and make them easier to eat.
Use a sharp knife: A sharp knife will help you slice the pears thinly and evenly.
Don't overdress the salad: A little bit of dressing goes a long way. Overdressing the salad will make it soggy.
Serve the salad immediately: Pear salad is best served immediately after it's made. The pears will start to brown after a while, so don't let it sit for too long.

Conclusion:

This pear and fennel salad is a delicious and refreshing side dish that's perfect for any occasion. The sweet pears, crunchy fennel, and tangy dressing come together to create a salad that's both flavorful and healthy. With just a few simple ingredients and a few minutes of your time, you can have a delicious and nutritious salad that's sure to impress your friends and family.