Fennel and parmesan salad
- 1 white onion, thinly sliced using a mandolin
- 2 fennels, thinly sliced using a mandolin
- 3 cups (270g) finely shredded cabbage
- 150g shaved parmesan
Zingy lemon dressing
- ½ cup (125ml) extra virgin olive oil
- ⅓ cup (80ml) lemon juice
- 2 teaspoons finely grated lemon rind
- sea salt and cracked black pepper
To serve
- micro (baby) red vein sorrel leaves (optional)
- Place the onion in a bowl and cover with water. Allow to stand for 10 minutes, then drain and set aside.
- To make the zingy lemon dressing, whisk together the oil, lemon juice, lemon rind, salt and pepper.
- Place the onion, fennel, cabbage and parmesan on a serving platter and gently toss to combine. Serve drizzled with the dressing and micro red vein sorrel, if desired. Serves 6 as a side.
This recipe is from Donna’s new series donna hay coastal celebrations, exclusive to Disney+
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