Fennel, pear and walnut salad

We’re heading to the time of year when salad ingredients start to disappear. This is a refreshing addition to any table. If you can’t cope with the idea of using cream in a dressing, try plain, full-fat yoghurt instead.

Ingredients

1 large	Fennel bulb (Main)
2	Pears, firm but ripe (Main)
⅔ cup	Walnut halves, toasted in a low oven until golden (Main)

Dressing

1 small	Garlic clove, smashed to a paste with ½ tsp salt
3 Tbsp	Cream
3 Tbsp	Freshly squeezed lemon juice

Directions

1. Trim the fennel bulb, cutting off the root end and saving any fronds for garnishing purposes. Slice into thin batons. Core the pears and cut into thin batons. Put fennel and pear into a bowl and add the walnuts.
2. Whisk together the dressing ingredients and taste - add salt and pepper or more/less lemon juice or cream to taste. It should be a good balance of sharp and creamy flavours.
3. Tip over the fennel and pear and toss gently to combine. Scatter over the fennel fronds and serve.

See more of Lucy's fennel recipes

• Fennel, date and orange cake
• Fennel, leek and potato soup