Shaved Fennel, Pear and Tarragon Salad

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The vinaigrette tin beryllium assembled successful an airtight instrumentality and refrigerated up to 3 days successful advance; shingle oregon whisk to recombine conscionable earlier adding to the salad. The crockery ingredients tin beryllium prepped and refrigerated up to 8 hours successful advance. Toss them with the balsamic vinaigrette conscionable earlier serving.

From nutrient writer Tony Rosenfeld.

Ingredients

  • 1 to 1 1/2 pounds fennel bulbs (tough outer furniture discarded), trimmed and cored past rinsed, dried and chopped into precise bladed slices (a mandoline is champion for this)
  • 2 medium-ripe pears, specified arsenic Bosc oregon Anjou, halved, cored and chopped into bladed slices
  • 6 ounces babe spinach, washed and dried (about 8 1/2 cups)
  • 4 ounces pecorino Romano, shaved into strips with a peeler
  • Leaves from 1 3/4-ounce bundle tarragon, chopped (1/2 cup)
  • 3 tablespoons balsamic vinegar
  • 1 spoon kosher salt, oregon much to taste
  • 1/2 spoon freshly crushed achromatic pepper, oregon much to taste
  • 1/2 cupful olive oil

Nutritional Facts

Per serving (with 1 tablespoonful of vinaigrette per serving)

  • Calories

    100

  • Fat

    14 g

  • Saturated Fat

    4 g

  • Carbohydrates

    14 g

  • Sodium

    229 mg

  • Cholesterol

    15 mg

  • Protein

    6 g

  • Fiber

    4 g

  • Sugar

    5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Tony Rosenfeld.

Tested by Edward Lichorat.

Published November 21, 2009

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Updated March 13, 2026

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