Radiccio, Fennel and Pear Salad
Welcome autumn! My seasonal radicchio salad with fennel and pear and fine, roasted walnuts is as colorful as the autumn leaves. Its creamy dressing matches perfectly the slightly bitter, spicy, sweet and aniseed notes of the salad's ingredients. Sun-ripened walnuts with their slightly sweet taste complement the autumn salad and the creation of a delicious autumn dish.
Ingredients
- 1 large head of radicchio
- ½ fennel
- 1 sweet pear
- 40 g walnuts
For the dressing
- 3-4 Tbsp apple cider vinegar
- ½ tsp Shiro Miso
- 1 tsp almond butter
- 4 Tbsp Canola oil cold pressed
- 1 Tbsp maple sirup
- 1 tsp nutritional yeast
- salt
- lemon pepper
How to serve:
- 2-4 slices of seeded wholegrain bread
- 200 g almond or cashew cream cheese
Instructions
- Lightly roast the walnuts in a coated pan.
- Remove the core of the pear and cut the pear into thin slices. Remove the stalk from the radicchio and then cut the radicchio into fine strips. Cut the fennel into strips and then into bite-sized pieces. Put everything in a large bowl.
- Put all the ingredients for the dressing in a jar, screw on the lid and shake well. Pour the dressing into the bowl over the salad and mix everything well.
- Arrange the salad, sprinkle the walnuts on top and serve, e.g. with (homemade fermented) almond or cashew cream cheese and tasty whole grain bread.
Notes
Whole grain bread and vegan cream cheese made from e.g. almonds or cashew nuts taste great together with this salad.
If you don't like the slightly bitter radicchio taste, you can simply replace the salad with another variety, for example field salad (also called lamb's lettuce).
Tried this recipe?Let us know how it was!