This gorgeous salad by Fiona Hammond is inspired by a Neil Perry recipe. Fi has used our savoy cabbage and fennel with shavings of peppery pecorino. It's simple, fresh and delish!

Serves 8-10

2 tablespoons good red wine vinegar

125ml (½ cup) virgin olive oil

sea salt

freshly ground pepper

600g savoy cabbage, outer leaves and core removed

1 fennel bulb (about 180g), tops trimmed

100g pepper pecorino shavings (use a vegetable peeler)

Place vinegar and oil in a screw top jar and shake to mix well.  Season with salt and pepper.

Using a mandoline, set blade on narrow 1mm setting, finely shred the cabbage and fennel.

In a bowl gently toss together the cabbage, fennel, two thirds of pecorino with the dressing.  Pile onto serving platter and scatter over remaining pecorino.

Serve immediately.

Fiona Hammond © JAN 2018

Recipe, photos and styling by Fiona Hammond.   

Mark Brancatisano