Fennel, Pear & Radicchio Salad with Marcona Almonds & Sherry Vinaigrette

Name: Fennel, Pear & Radicchio Salad with Marcona Almonds & Sherry Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 1 fennel bulb, halved, cored, cut into 3 cm (1¼ inch) pieces; 2 large handfuls of wild rocket (arugula); 1 French shallot, finely chopped; 3 teaspoons sherry vinegar; ¼ head of radicchio, outer leaves discarded, roughly chopped; 1 firm ripe pear, halved, cored, cut into 3 cm (1¼ inch) pieces; 1 teaspoon dijon mustard; pinch of sugar; 55 g (2 oz/⅓ cup) Marcona or regular almonds, toasted; 45 g (1½oz/¼ cup) sultanas (golden raisins); 30 g (1 oz) parmesan cheese, shaved; 2 slices sourdough bread, toasted and cut into cubes; 50 ml (1¾ fl oz) extra virgin olive oil

Preparation info

Serves:
4

Difficulty
Easy
Ready in
15 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

When making grilled meat or pizza you need a good tossed salad to go alongside and this is the one. Peppery rocket and bitter radicchio are tossed with pear, fennel and a sharp sherry vinaigrette. Little taste pops of sultanas, parmesan and toasted almonds appear in every forkful for a truly delicious salad

Ingredients

¼ head of radicchio, outer leaves discarded, roughly chopped
1 firm ripe pear, halved, cored, cut into 3 cm (1¼ inch) pieces
1

Method

Place all of the salad ingredients in a large bowl. If you’re making the salad ahead of time, rub the pear pieces with lemon to prevent them browning.

To make the dressing, combine all of the ingredients in a jar and season with salt and freshly ground black pepper. Seal and shake well. Pour over the salad and serve immediately.