Pear & fennel salad with caraway and pecorino | Ottolenghi Recipe

Name: Pear & fennel salad with caraway and pecorino | Ottolenghi Recipe
Ingredients: 3 tbsp lemon juice; 1 tbsp sherry vinegar; 1 large fennel bulb, cut in half lengthways, then each half cut widthways into 2mm slices; 2 tbsp olive oil; 1½ tsp caraway seeds, toasted and lightly crushed; 1 tsp maple syrup; salt; black pepper; 10g picked dill; 75g rocket; 3 medium ripe conference pears, peeled, quartered lengthways, cored and cut into 0.5cm wedges; 60g pecorino, thinly shaved

ottolenghi.co.uk

This autumnal salad makes a real statement at the start of a meal. It is wonderfully fresh yet substantial and very distinct in flavour. Browse online for more.

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Ingredients

3 tbsp lemon juice
1 tbsp sherry vinegar
1 large fennel bulb, cut in half lengthways, then each half cut widthways into 2mm slices
2 tbsp olive oil
1½ tsp caraway seeds, toasted and lightly crushed
1 tsp maple syrup
salt
black pepper
10g picked dill
75g rocket
3 medium ripe conference pears, peeled, quartered lengthways, cored and cut into 0.5cm wedges
60g pecorino, thinly shaved