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SUMMER SALAD







SUMMER SALAD

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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