Fennel, watercress and pear salad

(from bradleygirl’s recipe box)

No pears? Then use a tart apple instead. This is a salad that I sometimes eat as a main course, adding shavings of a firm British cheese, such as nutty Wensleydale, Appleby’s Cheshire or a mild Caerphilly. Serves 2.

Source: Nigel Slater

Serves 2 people

Categories: salad


  • Bunch of watercress (about 50g leaves)
  • A large, crisp pear
  • 1 medium-sized bulb of fennel (150g)
  • The juice of a lime
  • 3 tbsps light olive oil


  1. Trim the watercress and pinch into bite-sized sprigs. Wash thoroughly.

  2. Make the dressing in a salad bowl. Whisk the lime juice and olive oil together with a grinding of salt and black pepper.

  3. Wash the pear, but don’t peel it. Cut it into quarters, remove the core and then slice the flesh thickly. Drop the pieces into dressing, toss gently then add the watercress.

  4. Trim the fennel, cut into thin slices then toss gently with the watercress and pear. Serve with, or after, the fish.

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