|Fennel, Rocket and Cavolo Nero Salad
Recipe by Chef Andy Bunn, Cafe Sopra.
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
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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