Vicky’s Fennel, Cheese and Hazelnut salad

his recipe is from hazelnut producer Cascina Barroero we filmed last year, and now I eat it regularly for lunch. In February, this time of year, the fennel bulb is big and crunchy, and it makes a change from the classic fennel and blood orange salad, which is another 'go-to' meal. 

Ingredients

Method

Turn cooking mode on

Step 1

Use a mandoline to slice thinly one fennel bulb.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join now

Already subscribed? Log in or switch accounts.

For

1

M

I

1

Fennel bulb

15

g

Grana Padano, or Parmigiano Reggiano

15

g

Hazelnuts

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join now

Already subscribed? Log in or switch accounts.

Notes

More to explore

Michaella’s Pumpkin Risotto

40 minutes

Livia's Cappelletti in Brodo

30 minutes

Sheetal’s Tuver na Baakda ma Dhokli

1 hour

Maria and Erminia's Cappelletti in Brodo

3 hr 15 mins

Adriana’s Tagliatelle

50 minutes

Lucia’s 'Short & Thick' Pasta with Tomatoes and Ricotta

49 minutes

Livia’s Christmas Cappelletti in Brodo

2 hours

Vicky’s Lime and Ginger Sorbet

45 minutes