BOOKING CLIENTS NOW

Summer Salads are some of my favourite recipes to make because they encompass all my favourite things: Dining Al Fresco, sipping Aperol Sprtitz (with lots of ice) all while getting that perfect Summer tan!

As I've mentioned before, I love being inspired by those around me and had to share this salad with you all.

Although our current situation may have led us to retreat into our routine day in and day out, one way to shake things up is trying new recipes.

It’s a way to explore something new and give your taste buds some excitement too!

Madeleine’s Shaved Fennel Salad 

MADELEINE’S SHAVED FENNEL SALAD RECIPE 

Sharing recipes is something you can easily do with your friends and family, and something I do on a weekly basis! You can even share the recipe with your loved ones and cook together over FaceTime!

This fresh and colourful salad inspired me and now I get to share it with all of you!

Whether you are enjoying it on your own, or hopefully soon with family and friends, Bon Appetit!

WHAT YOU NEED

Makes 4 Servings 

- 2 Large Fennel
- 2 Yellow Endives
- 1 Grapefruit (make sure its ruby red or it won’t be as aesthetically pleasing lol) 
- 1 Lemon 
- Mint 
- Walnuts 
- Parmigiano Reggiano 

For the Salad

For the Dressing

- 2 tbsp Grainy Dijon Mustard 
- 3 tbsp Olive oil 
- 2 tbsp Red Wine Vinegar
- 1 tbsp Honey 

WHAT TO DO

1. Cut off Fennel Head and set aside tiny sprouts for plating
2. Cut off bottom of Fennel Head 
3. Slice fennel down the middle and remove core.
4. Run Fennel pieces through a mandolin
5. Pull apart Endive leaves slicing the larger leaves down the middle
(tiny leaves closer to centre can be kept whole)
6. Slice Grapefruit and clean off any pulp.
7. Shave Parmesan slices use a cheese ribboner for the perfect shaved slices!

For the Dressing: 
1. Mix together Lemon Juice, Dijon Mustard, Olive Oil and Red wine Vinegar, (add salt and Pepper to taste)



FLO’s PRO TIP - Use a Flat plated serving dish/ instead of a bowl for the ultimate photo opp

1. Place fennel and endive leaves across dish
2. Add grapefruit slices, walnuts and shaved pieces of parmesan 
3. Sprinkle mint leaves and tiny fennel sprouts
4. Spoon dressing over salad 

PLATING

Prep Time: 10 min | Cook Time: 5 min | Total Time : 15 min

ENJOY!!!