Arugula Salad with Pears, Fennel and Walnuts
Spoonsparrow arugula salad with pears, fennel and walnuts is a recipe featuring fresh ingredients from the root fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g arugula
- 1 pear
- 1 lemon (juice)
- 200 g fennel
- 50 g walnut kernels
- 4 tbsp olive oil
- 2 tbsp Rapeseed oil
- 1 pinch dried dill
- Salt
- Pepper (freshly ground)
- 1 pinch chili powder
Instructions
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1.
Clean the salad, separate individual leaves from the stem, wash, drain and cut into bite‑sized pieces. Wash the pear, dry it, quarter it, remove the core and slice into thin strips; immediately drizzle with 1 tbsp lemon juice. Clean the fennel, wash and cut into fine ribbons. Toast the walnut kernels in a dry pan for 1–2 minutes until golden brown, then let cool.
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2.
Whisk together the remaining lemon juice with both oils, stir in dill, and season with salt, pepper and about chili powder.
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3.
Divide the salad, pears and fennel among four bowls, sprinkle with walnuts and pour the dressing over.
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4.
Serve immediately.
