Pickled Asian Pear Salad with Creamy Lemon Dressing Recipe

Pickled Asian Pear Salad with Creamy Lemon Dressing Recipe

How To Make Pickled Asian Pear Salad with Creamy Lemon Dressing

A medley of tart, tangy, and peppery flavors makes up this Asian pear salad! Enjoy bites of crisp lettuce, watercress, and blue cheese, all in one plate.

Preparation: 30 minutes
Chill Time: 8 hours
Total: 8 hours 30 minutes



  • 3cupswater
  • ¼cupsugar
  • 2tbspkosher salt
  • 1tspfennel seeds
  • 1lemon
  • 3large asian pears
  • ¼cupcreme fraiche,or sour cream
  • ¼cuplemon juice,fresh
  • 1medium shallot
  • ½tsplemon zest,finely grated
  • ½cupextra virgin olive oil
  • salt and cayenne pepper
  • 4small frisee lettuce heads,(2 lbs)
  • 4watercress,(2 lbs)
  • 1red onion
  • cupsblue cheese,(6 oz), crumbled


  1. In a medium bowl, combine the water, sugar, kosher salt and fennel seeds; stir to dissolve the sugar and salt.

  2. Squeeze the lemon halves over the water and drop them in the bowl. Add the Asian pears and stir to separate the slices.

  3. Cover the pears with a plate to keep them submerged and refrigerate overnight or for up to 2 days.

  4. In a very large bowl, whisk the crème fraîche with the lemon juice, shallot and lemon zest. Gradually whisk in the olive oil and season with salt and cayenne.

  5. Drain the pears in a colander. Add the pears, frisée, watercress and red onion to the dressing, season with salt and cayenne and toss.

  6. Sprinkle the blue cheese over the salad and serve. Enjoy!


  • Calories: 218.67kcal
  • Fat: 15.07g
  • Saturated Fat: 4.98g
  • Monounsaturated Fat: 8.19g
  • Polyunsaturated Fat: 1.26g
  • Carbohydrates: 17.81g
  • Fiber: 3.11g
  • Sugar: 11.65g
  • Protein: 5.75g
  • Cholesterol: 15.08mg
  • Sodium: 615.57mg
  • Calcium: 168.49mg
  • Potassium: 402.82mg
  • Iron: 1.11mg
  • Vitamin A: 185.79µg
  • Vitamin C: 24.70mg
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