Fennel & herb salad
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Fennel & herb saladNew Recipes

Rustle up this fresh and crunchy salad to serve with your favourite mains. It works really well alongside pasta

  • Prep:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 101
  • fat 9g
  • saturates 2g
  • carbs 2g
  • sugars 0g
  • fibre 2g
  • protein 2g
  • salt 0.37g

Ingredients

  • 1 fennel bulb
  • 1 lemon , juiced
  • 1 small red onion , finely sliced
  • 1 tbsp Dijon mustard
  • 50ml extra virgin olive oil
  • 25g parsley , leaves picked, stalks finely chopped
  • small handful of chives , finely sliced
  • small handful of dill , finely chopped
  • 1 celery stick , finely sliced
  • 50g rocket
  • 15g parmesan or vegetarian alternative, thinly shaved

Method

  1. Trim the fennel bulbs and, using a mandoline or sharp knife, carefully cut into wafer-thin slices. Mix the lemon juice and red onion together in a non-metallic jar with a pinch of salt. Shake well and set aside for 5 mins. Add the mustard and olive oil, then shake well again to emulsify. Season to taste.

  2. Toss the parsley leaves and stalks with the chives, dill, celery, rocket and fennel in a large serving bowl. Drizzle over the dressing and scatter over the cheese.

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