Publications
Prep Time: 20
Servings: 10
Cooking Time:
Ingredients
- 150.00g - rocket leaves
- 8.00 - ripe tomatoes, sliced
- 4.00ml - salt and freshly ground black pepper, to taste
- 2.00 - large fennel bulbs, thinly sliced
- 125.00g - yellow cherry tomatoes, halved
- 125.00g - red cherry tomatoes, halved
- 250.00ml - Parmesan shavings
- 100.00g - Hazelnut Salad Dressing: hazelnuts
- 60.00ml - raspberry vinegar
- 15.00ml - mustard
- 125.00ml - sunflower oil
- 125.00ml - olive oil
- 1.00 - garlic clove, crushed
- 4.00ml - salt and freshly ground black pepper, to taste
Method
Dairy
1. Prepare the salad dressing: Preheat the
oven to 180°C and roast the hazelnuts for
about 15-20 minutes. Rub the nuts in a
cloth to remove the skins and then chop
them coarsely.
2. Mix the rest of the salad dressing ingredients and season to taste with salt. Add more oil if necessary. Add the nuts to the dressing.
3. To combine: Arrange a layer of rocket leaves on a large serving platter. Place a layer of tomato slices on the rocket and season with salt and freshly ground black pepper. Place a layer of fennel slices over the tomatoes, followed by a layer of red and yellow cherry tomatoes. Season again with salt and freshly ground black pepper. Sprinkle Parmesan shavings on top. Repeat the layers until all the ingredients have been used. Pour the salad dressing over and serve.
