Hand picked

delicious - - CONTENTS -

La Rosa’s Nino Zoc­cali gives a sea­sonal twist to Ro­man clas­sics.


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

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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