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

Preparation info

  • Difficulty

    Easy

  • Serves:

    4

Appears in

My Street Food Kitchen

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

Preparation: 15 Minutes

Ingredients

  • ¼ head of radicchio, outer leaves discarded, roughly chopped
  • 1 firm ripe pear, halved, cored, cut into 3 cm (1¼ inch) pieces
  • 1 fennel bulb, halved, cored, cut into 3 cm (1¼ inch) pieces
  • 2 large handfuls of wild rocket (arugula)
  • 2 slices sourdough bread, toasted and cut into cubes
  • 30 g (1 oz) parmesan cheese, shaved
  • 55 g (2 oz/ cup) Marcona or regular almonds, toasted
  • 45 g (oz/¼ cup) sultanas (golden raisins)

Dressing

  • 1 French shallot, finely chopped
  • 3 teaspoons sherry vinegar
  • 50 ml ( fl oz) extra virgin olive oil
  • 1 teaspoon dijon mustard
  • pinch of sugar

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.