Fennel, Parmesan and rocket salad
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- Phillippa Cheifitz
- 4
- Easy
- Carb Conscious Fat conscious Health conscious Heart friendly
- 30 minutes
- Ken Forrester Petit Chenin Blanc 2015
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 2 fennel large bulbs
- 3 T olive oil
- 1 T lemon juice
- Sea salt and freshly ground black pepper, to taste
- 50 g Parmesan, freshly shaved
- 30–40 g rocket
Cooking Instructions
Trim the fennel and slice into thin shavings. Soak in cold water for 20 minutes.
Drain and dry, then mix with 2 T olive oil and the lemon juice. Add a little salt and black pepper. Turn onto a small platter, add shavings of Parmesan, top with rocket and drizzle over the remaining olive oil. Add a little salt and a twist of black pepper.
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