Rocket, fennel and parmesan salad


  • Serves 10 people

Serve this salad as an accompaniment to fish.

  • 2 tbsp white wine vinegar
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 4 bulbs of fennel, thinly sliced lengthways on a mandolin or V-slicer
  • 200 gm wild rocket
  • 200 gm shaved Grana Padano
01   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.
02   Add fennel, rocket and Grana Padano, toss and serve immediately.
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