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Red Pear Salad with Lemon Parmesan Dressing





Yields
Serves 4 (makes 2 qts.)



Total Time
25 mins

Imagine a cheese plate in salad form: sweet Red d’Anjou pears team up with sharp, nutty parmesan. Though the red pears add a pop of color, green ones work well too. Save any extra dressing as a dip for raw vegetables or to slather on bread.

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Photo: Victor Protasio
 1 ounce parmesan cheese, freshly and finely shredded (2/3 cup)
 1/4 cup extra-virgin olive oil
 1 1/2 teaspoons lemon zest
 2 tablespoons lemon juice
  About 1/2 tsp. kosher salt
  About 1/4 tsp. pepper
 1 large fennel bulb
 1 pound firm-ripe Red d'Anjou pears, cored and thinly sliced lengthwise
 3 cups loosely packed baby arugula
 1/2 cup toasted chopped hazelnuts
Step 1
1

In a food processor, whirl cheese, oil, lemon zest and juice, 1/2 tsp. salt, and 1/4 tsp. pepper until puréed.

Step 2
2

Remove tops and tough outer layers from fennel. Cut bulb in half lengthwise, core, and thinly slice crosswise.

Step 3
3

In a large bowl, toss pears, fennel, arugula, and hazelnuts. Drizzle salad with as much dressing as you like and toss until evenly coated. Season to taste with salt and pepper, and serve more dressing on the side.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories336
% Daily Value *
Total Fat 26g34%

Saturated Fat 2g10%
Cholesterol 6.2mg3%
Sodium 350mg16%
Total Carbohydrate 26g10%

Dietary Fiber 7.8g28%
Protein 7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.