Shaved Fennel Pear Salad (Printable)
Crisp shaved fennel and pears with arugula, mint, feta and a zesty pistachio vinaigrette.
# What You’ll Need:
→ Salad
01 - 2 medium fennel bulbs, trimmed and cored
02 - 2 ripe pears, cored
03 - 3.5 oz baby arugula or mixed salad greens
04 - 1/4 cup crumbled feta cheese (optional)
05 - 1/4 cup fresh mint leaves, torn
06 - 1/4 cup fresh flat-leaf parsley, chopped
→ Pistachio Vinaigrette
07 - 1/3 cup shelled unsalted pistachios
08 - 4 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon white wine vinegar
11 - 1 teaspoon honey or maple syrup
12 - 1 small garlic clove, minced
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons chopped pistachios
15 - Lemon zest, to taste
# How-To Steps:
01 - Thinly slice fennel bulbs and pears using a mandoline or sharp knife. Place them in a large salad bowl and toss gently with a small amount of lemon juice to prevent browning.
02 - Add arugula or mixed greens, mint leaves, and parsley to the bowl. Toss gently to integrate with fennel and pears.
03 - In a food processor or blender, combine shelled pistachios, extra-virgin olive oil, lemon juice, white wine vinegar, honey or maple syrup, minced garlic, salt, and black pepper. Blend until nearly smooth while keeping some texture. Taste and adjust seasoning as necessary.
04 - Pour the pistachio vinaigrette over the salad ingredients and toss carefully to ensure even coating.
05 - Top with crumbled feta cheese if desired, sprinkle with chopped pistachios and lemon zest. Serve the salad immediately.
# Expert Advice:
01 -
- This salad feels refreshing and fancy, but takes less time to make than brewing a pot of tea.
- The pistachio vinaigrette is a flavor bomb that elevates everything it touches, and it's secretly easy to whip up.
02 -
- Shaving fennel too thick turns it rubbery—keep those slices whisper-thin for best crunch.
- I once overdressed the salad and muted the flavors, so trust that less is really more with this vinaigrette.
03 -
- A chilled bowl helps keep the greens lively for longer.
- Pulse the pistachios in bursts, not continuously, for that perfect creamy-yet-chunky texture.