Recipe: Pear and Fennel Salad with Caraway and Pecorino

Pear Fennel Caraway Salad

Credit: Jules Flickr

The refreshing combination of pear and greens will have you dreaming of spring!

Significant vitamin C and copper content make pears a huge component of cancer prevention, protecting cells against the damage of free radicals.

The secret ingredient in this dish is caraway seeds. Caraway is a European spice rich in fiber and minerals that adds a peppery punch of flavor!

Vegan, Vegetarian, Gluten Free, Dairy Free Option
Serves 4-6


3 tbsp lemon juice
1 tbsp sherry vinegar
1 large fennel bulb, cut in half lengthways, then each half cut width-ways into ½” slices
2 tbsp olive oil
1 ½ tsp caraway seeds, toasted and lightly crushed
1 tsp maple syrup
Salt and black pepper
2 tsp fresh dill
3 cups arugula leaves
3 medium firm ripe pears, peeled, quartered length-ways, cored and cut into thin wedges
2 oz pecorino, thinly shaved

For a dairy free dish, omit the cheese.


1. Mix the lemon juice and vinegar in a large bowl. Add the fennel and leave to soften for about 45 minutes, stirring from time to time.

2. Put the oil, caraway, maple syrup, a quarter-teaspoon of salt and some black pepper into a small bowl, strain in the lemon and vinegar from the fennel bowl and stir well.

3. Add the dill, arugula, pear, and pecorino to the fennel bowl. Pour on the dressing, toss lightly, and serve immediately.

Fight cancer in the kitchen!