Fennel, Parmesan and rocket salad

Fennel, Parmesan and rocket salad

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious Heart friendly
  • 30 minutes
  • Ken Forrester Petit Chenin Blanc 2015


  • 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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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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