Shaved green salad with hazelnuts
1 clove(s), crushed
2 medium, cut into ribbons
2 individual, sticks, thinly sliced, leaves reserved
2 medium, thinly sliced, fronds reserved
2 cup(s), (60g)baby variety, leaves
Shaved parmesan cheese
- Preheat oven to 200°C. Place hazelnuts on a baking tray and bake for 7-8 minutes or until golden. Coarsely chop.
- Combine oil, juice, mustard, garlic and 1 tablespoon cold water in a small jug. Season with salt and pepper.
- Combine zucchini, celery, fennel and rocket in a large bowl. Add dressing and toss to combine. Stir through parmesan and hazelnuts. Serve sprinkled with reserved celery leaves and fennel fronds.