Shaved green salad with hazelnuts
30 g, blanched
2 teaspoons, extra virgin
Lemon Juice, Fresh
½ teaspoons, level
1 clove(s), crushed
2 medium, cut into ribbons with a vegetable peeler
2 stick(s), finely chopped, leaves reserved
2 bulb(s), thinly sliced, fronds reserved
Vegetarian Parmesan Style Hard Cheese
30 g, shaved
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put 30g blanched hazelnuts on a baking tray and cook for 7-8 minutes until golden, then roughly chop.
- In a small jug, combine 2 teaspoons extra virgin olive oil, ½ tablespoon lemon juice, ½ teaspoon Dijon mustard, 1 crushed garlic clove and 1 tablespoon cold water to make a dressing. Season to taste.
- Trim 2 courgettes and slice into ribbons with a vegetable peeler. Trim and finely chop 2 celery sticks, reserving the leaves. Trim and thinly slice 2 fennel bulbs, reserving the fronds. Put the courgette, celery, fennel and 60g rocket in a serving bowl and toss through the dressing.
- Stir in 30g shaved vegetarian Italian-style hard cheese and the hazelnuts, then serve with the reserved celery leaves and fennel fronds scattered over.