Sliced pear and fennel salad from A Lifetime of Cooking, Teaching and Writing from The French Kitchen (page 114) by Diane Holuigue

  • chervil
  • walnut oil
  • Show all ingredients...

  • EYB Comments

    Can substitute apples for pears, Savoy cabbage for bulb fennel, feta or blue cheese for walnuts, red wine vinegar for sherry vinegar and olive oil for walnut oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute apples for pears, Savoy cabbage for bulb fennel, feta or blue cheese for walnuts, red wine vinegar for sherry vinegar and olive oil for walnut oil.

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