Rocket, fennel & parmesan salad

Serves approx. 4-6 ppl

This is one of my favourite, go to entertaining salads. So easy, and I love the aniseed-y flavour of the fennel. I find it the nicest way to use the underrated vegetable, fennel, and also incorporate more bitter greens like rocket into the diet which are great for digestion.  

Fresh fennel bulb is a good source of vitamin C, a water-soluble vitamin critical for immune health, tissue repair, and collagen synthesis.

Ingredients

2-3 big handfuls of wild rocket leaves

1 large fennel bulb

1 small red onion

100g parmesan cheese

½ cup walnuts, roughly chopped, and lightly toasted

Dressing

1 garlic clove, crushed

¼ cup extra virgin olive oil

¼ cup balsamic vinegar

1 teaspoon seeded mustard

Salt and cracked pepper to taste

Method

1.    Rinse rocket, shake off excess water, and put into a bowl. Trim top and base of fennel, and reserve any green feathery tips and roughly chop. Cut bulb in half and either slice thinly with a knife, or if you are brave enough shave on a mandolin!

2.    Cut onion into thin slices. Add fennel, any feathery fennel tips, and onion to rocket and toss to combine. Grate parmesan over the salad. And sprinkle over walnuts.

3.    To make dressing put all ingredients in a jar and shake. Dress salad just before serving.