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Crunchy fennel truffle salad

30 minutes

Crunchy fennel truffle salad

By Abigail Donnelly

Serves 2–4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 fennel bulb and fronds, roughly chopped
20 g Italian parsley, roughly chopped
12 green olives, pitted and roughly chopped
1 T Woolworths black truffle-flavoured olive oil
2 T olive oil
1 lemon, juiced
sea salt and freshly ground black pepper, to taste
100 g Gorgonzola
170 g Parma ham

Method

Toss the fennel, parsley and olives.

Mix the oils and lemon juice. Season and drizzle over the salad.

Serve with the Gorgonzola and Parma ham.

Cook's note: Gorgonzola, fennel, olives, truffle-flavoured oil and Parma ham: this salad is not shy!

Browse more salad recipes here.

Spinach lasagne

Pot bread

Italian fondue

Spicy roasted cabbage wedges

Butterscotch

Five-bean salad

Condensed-milk potato salad

Roast sweet potato salad

Vegan mayo

Persian-style rice and lentils

Confit garlic

Monkey gland sauce

Warm artichoke dip

Zucca e funghi al forno (roast pumpkin and mushrooms)

Crunchy fennel truffle salad

Crunchy fennel truffle salad

Ingredients

Method