Italian

Insalata tricolore (three-colour salad)

Name: Insalata tricolore (three-colour salad)
Yield: 6
Cuisine: /italian
Ingredients: 1 fennel, very thinly sliced (we used a mandoline), fronds reserved; 1/4 red cabbage, shredded; 100g wild rocket; 50g finely grated Pecorino Romano; Chopped roasted hazelnuts, to serve; 1/4 cup (60ml) red wine vinegar; 1 small garlic clove, crushed; 1 tsp Dijon mustard; 1 tsp lemon juice; 1/2 cup (125ml) extra virgin olive oil

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by Nino Zoccali

Aug 10, 2018

Three colours, one step, endless flavour.

1 fennel, very thinly sliced (we used a mandoline), fronds reserved
1/4 red cabbage, shredded
100g wild rocket
50g finely grated Pecorino Romano
Chopped roasted hazelnuts, to serve

Dressing

1/4 cup (60ml) red wine vinegar
1 small garlic clove, crushed
1 tsp Dijon mustard
1 tsp lemon juice
1/2 cup (125ml) extra virgin olive oil

Method

1.

For the dressing, combine vinegar, garlic, mustard and lemon juice in a bowl, then gradually whisk in oil in a thin, steady stream until well combined. In a large bowl, combine fennel, cabbage and rocket. Scatter over pecorino and hazelnuts, and drizzle with one-third dressing. Serve with remaining dressing.

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