Cabbage, fennel and pecorino salad
serves
8
Classic, refreshing flavours come together in this delicious cabbage and fennel salad with a pecorino twist. The ideal easy side dish for any main course.
Ingredients (5)
- 1/2 cup (125ml) extra virgin olive oil
- 1/4 cup (60ml) red wine vinegar
- 1/2 (775g) green cabbage, outer leaves and core removed
- 1 (180g) fennel bulb, fronds reserved
- 100g pecorino pepato (pepper pecorino), shaved (we used a vegetable peeler)
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place the oil and vinegar in a screw-top jar. Season with salt flakes and freshly ground black pepper. Shake to mix well.
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2.Very thinly shred the cabbage and fennel bulb over a large bowl using a mandoline.
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3.Add the dressing and two-thirds of the pecorino and toss to coat. Transfer to a serving plate and scatter with remaining pecorino and a few reserved fennel fronds. Serve immediately.
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