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Rocket, fennel and parmesan salad


Serve this salad as an accompaniment to fish.

You'll need

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

Method

  • 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.

At A Glance

  • Serves 10 people
Signature
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It's a rum business when the classic fizz gets the Crusta treatment.

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At A Glance

  • Serves 10 people

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