CABBAGE, FENNEL & PECORINO SALAD
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!
2 tablespoons good red wine vinegar
125ml (½ cup) virgin olive oil
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.
Fiona Hammond © JAN 2018
Recipe, photos and styling by Fiona Hammond. www.fionahammondfood.com