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Rocket, fennel & parmesan salad

A light and tasty dish
Nicky Ryan

Ingredients

Method

1.

Rinse rocket, shake off excess water and put into a bowl. Trim top and base from fennel, reserve any green feathery tips and roughly chop. Cut bulb in half and run a vegetable peeler along the edges of fennel to cut into shavings.

2.

Cut onion into thin slices. Add fennel, any feathery fennel tips and onion to rocket and toss to combine. Use vegetable peeler to shave parmesan. Add parmesan and walnuts to salad.

3.

To make dressing, put all ingredients in a screw-top jar and shake until combined. Dress salad just before serving.

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