Description
A crisp and refreshing winter salad made with thinly sliced fennel, crunchy celery, juicy pear, peppery arugula, and shaved parmesan, all lightly dressed with lemon and olive oil for a bright seasonal dish.
Ingredients
Scale
- 1 medium fennel bulb, thinly sliced
- 2 large celery stalks, thinly sliced
- 1 large ripe pear, thinly sliced
- 2 cups fresh arugula
- 1/4 cup shaved parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Wash and thinly slice the fennel bulb, celery stalks, and pear. Toss the pear slices with a little lemon juice to prevent browning.
- In a large mixing bowl, combine the sliced fennel, celery, pear, and arugula.
- In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Transfer the salad to a wide serving bowl and top with shaved parmesan cheese.
- Let the salad sit for about 5 minutes to allow the flavors to meld, then taste and adjust seasoning if needed before serving.
Notes
- Slice the fennel as thinly as possible for the best texture.
- Use a ripe but firm pear for sweetness and structure.
- Add toasted walnuts or pomegranate seeds for extra texture and color.
- Dress the salad lightly at first and adjust to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg