Serves 4 2 sticks of celery, julienned 1 fennel bulb, finely sliced a handful of salad leaves like mache (lamb’s lettuce) a good handful of gourmet mushrooms like girolles, shiitaki or golden needle juice and zest of a lemon sea salt and freshly ground black pepper 100g finely shaved parmesan 12 hazelnuts, roughly chopped 2 tbsp flat leaf parsley, torn apart 2 tbsp extra virgin olive oil 1 tbsp cream
1. Toss the celery, fennel, mache, mushrooms, lemon juice and zest, salt & pepper, parmesan, hazelnuts and parsley gently together in the olive oil. 2. Divide the salad up onto four dinner plates and drizzle very lightly with a little cream.
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