Fresh tomato-and-fennel salad with Parmesan cream

Fresh tomato-and-fennel salad with Parmesan cream

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  • 4
  • Easy
  • Carb Conscious
  • 30 minutes, plus 4–6 hours’ chilling time
  • 10 minutes
  • Haute Cabrière Chardonnay-Pinot Noir 2014


  • For the Parmesan cream:
  • 2 cups cream
  • 5 gelatine sheets
  • 100 g Parmesan, grated
  • 4 ripe Israeli tomatoes, some halved, others quartered
  • 1 fennel bulb
  • 4 T sherry vinegar
  • 4 T extra virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

To make the Parmesan cream, heat the cream in a saucepan over a medium heat. Soak the gelatine sheets in cold water for 5 minutes or until completely soft.

Once the cream reaches a gentle simmer, add the gelatine sheets to the cream, squeezing out any excess water, and stir through until completely dissolved. Add the Parmesan and stir until melted.

Pour the mixture into a dish and chill for 4–6 hours, or until completely set.

To assemble the dish, divide the tomatoes between plates. Using a vegetable peeler, shave the fennel and add the shavings to the tomatoes.

Add a large spoonful of the Parmesan cream to each dish and drizzle over the sherry vinegar and olive oil. Season to taste

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • default
    May 6, 2015

    Hi Jennie,

    So do we! :)

    These plates are from Mervyn Gers >

    Hope this helps.

    The TASTE team.

  • default
    Jennie apter
    May 3, 2015

    I love this dish and I also love the dish ;)
    Can you tell what company makes these plates.
    Thank you
    Jennie from Los Angeles