Little gem, fennel & pecorino salad


3 tbsp rapeseed oil
1 tbsp white balsamic vinegar
1 tsp Dijon mustard

2 heads little gem lettuce, cut into wedges
½ fennel bulb, trimmed and thinly sliced
¼ cucumber, thinly sliced
½ x 25g pack parsley, leaves picked
25g pecorino, thinly shaved
25g hazelnuts, toasted and chopped


1. Whisk all the ingredients for the dressing together in a small bowl, until thick and emulsified. Season with cracked black pepper.

2. Toss the lettuce gently together with the fennel, cucumber and parsley, drizzle with the dressing and toss again.

3. Tip onto a serving plate and scatter with the cheese and nuts, and serve immediately. 

  • Preparation time: 15 minutes
  • Cooking time: 0 minutes
  • Total time: 15 minutes 15 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,492kJ
Fat 33.9g fat
Saturated Fat 5g
Carbohydrate 6.7g
Sugars 6g
Protein 7.3g
Salt 0.5g
Fibre 4g

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This recipe was first published in Thu May 19 09:51:00 BST 2016.