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

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

Ingredients

Method

Main

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