Healthy recipes by Cal Reiet: Fennel salad with pear and hazelnuts

Healthy recipes by Cal Reiet: Fennel salad with pear and hazelnuts     

VG/GF/RW

Lots of times, as far as salads are concerned, we automatically think of lettuce and tomatoes. And even though sometimes it’s a good fit, it can also bore us. But now you don’t have to worry any longer! We are sure that this recipe will make you want a salad each time you sit at the dinner table from now on!

4 servings

Ingredients for the salad:

2 fennel bulbs

2 large pears

3 tbsp of hazelnuts

 

Ingredients for the dressing:

5 tbsp of extra virgin olive oil

10 leaves of fresh parsley

1 lemon’s juice

2 sprigs of fresh dill

1 pinch of sea salt in flakes

1 pinch of freshly ground black pepper

 

Preparation:

Shave the fennel very finely. Peel and cut the pear into slices. Add a tablespoon of lemon juice to prevent rust. Prepare the dressing in the blender with all the ingredients except 1 sprig of dill. In a salad bowl, place the fennel, pear and hazelnuts. Add the dressing and mix all the ingredients well. Add the dill sprig you have reserved, chopped up with a knife.

Serve in individual dishes!

 

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