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Fenouil

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Fennel, Rocket and Cavolo Nero Salad
Recipe by Chef Andy Bunn, Cafe Sopra.
Ingredients
1 large bulb fennel, very thinly sliced or shaved
1 bag baby rocket, washed
8 leaves cavolo nero, washed and thinly sliced
2 lemons, juiced
1 clove garlic, minced
2 tbsp extra virgin olive oil
Method
1. Mix all the prepared leaves together. 2. Whisk the extra virgin olive oil into the lemon juice, season and pour over the leaves. 
By: Chef Andy Bunn
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