Rocket, fennel, apple and Roquefort salad

AT A GLANCE

  • Serves 20 people

  • 4 bunches rocket, stalks trimmed
  • 6 baby fennel, thinly sliced
  • 4 apples, cored and thinly sliced
  • 250 gm Roquefort, crumbled
  •  
  • Dressing
  • 60 ml (¼ cup) sherry vinegar
  • 125 ml (½ cup) extra-virgin olive oil
01   Combine rocket, fennel, apple and Roquefort in a large serving bowl.
02   For dressing, combine sherry vinegar and olive oil in a bowl, season with sea salt and freshly ground black pepper and whisk to combine. Pour over salad, toss lightly to combine and serve immediately.

Recipe:

ANDY HARRIS

Photography:

WILLIAM MEPPEM

Styling:

ANDY HARRIS AND VANESSA AUSTIN

FEATURED IN

Nov 2007

Nov 2007

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