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Rocket, fennel and parmesan salad

Rocket, fennel and parmesan salad

Serve this salad as an accompaniment to fish.

Serves 10



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


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.


RECIPE Rosita Missoni PHOTOGRAPHY Con Poulos STYLING Emma Knowles


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