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.