Rocket, fennel and parmesan salad

Name: Rocket, fennel and parmesan salad
Yield: 10
Ingredients: 2 tbsp white wine vinegar; 80 ml extra-virgin olive oil (1/3 cup); 4 bulbs of fennel, thinly sliced lengthways on a mandolin or V-slicer; 200 gm wild rocket; 200 gm shaved Grana Padano

Australian Gourmet Traveller fast vegetarian entree recipe for rocket, fennel and parmesan salad

Serves 10

Rosita Missoni

Styling byEmma Knowles

Serve this salad as an accompaniment to fish.

Ingredients

2 tbsp white wine vinegar

80 ml extra-virgin olive oil (1/3 cup)

4 bulbs of fennel, thinly sliced lengthways on a mandolin or V-slicer

200 gm wild rocket

200 gm shaved Grana Padano

Method

Main

1.Place vinegar and 1 tbsp sea salt in serving bowl and, using a fork, mix to combine and dissolve salt then add olive oil, a little at a time, whisking to emulsify. Season to taste with freshly ground back pepper.

2.Add fennel, rocket and Grana Padano, toss and serve immediately.

Rosita Missoni

Styling by Emma Knowles