Autumn, Winter, Salads

Pear, Fennel & Watercress Salad

Winter salads are among some of my favourites – especially in autumn, when you’re craving something light to eat, but want to use fresh, seasonal ingredients.

In this recipe, aniseed fennel, sweet pear, peppery watercress and toasted hazelnuts are brought together with a simple wholegrain-mustard maple dressing, creating a match that's truly made in heaven.



1-2 ripe, firm pears

1 bulb fennel

Juice of 1 lemon

100g watercress

Small handful toasted hazelnuts

For the dressing

1 tbsp wholegrain mustard

2 tsp maple syrup

Juice of 1 lemon

100ml extra virgin olive oil

Pinch of salt and pepper


  1. Thinly slice the fennel and pear, ideally using a mandolin. Pour half the lemon juice over the pear slices to prevent them from going brown.
  2. In a large bowl, combine the pear, fennel, watercress and toasted hazelnuts.
  3. In a small bowl, whisk together the dressing ingredients until emulsified. Taste for seasoning and add more salt, pepper, lemon juice or oil as necessary.
  4. Pour the dressing over the salad, gently toss, and serve immediately.

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