Ingredients Jump to Instructions ↓

  1. Spinach Salad with Parmesan Wafers

  2. 1 cup Parmesan cheese, finely grated

  3. 350 g baby English spinach leaves

  4. 3 small fennel, raw, finely sliced

  5. 2 eggs

  6. 1 1/2 tablespoons dijon mustard

  7. crackled black pepper and sea salt

  8. 1/3 cup white wine vinegar

  9. 1 cup olive oil

  10. 3 tablespoons flat parsley chopped

  11. Preheat oven to 200C.

  12. 2 baking trays with non stick baking paper. Place

  13. 2 tablespoons

  14. of Parmesan in a pile and flatten until 4mm thick. Repeat with

  15. remaining Parmesan. Place trays in oven and bake for 5-7 minutes

  16. or until the Parmesan has melted and is a light golden colour. Cool

  17. on trays

  18. Place the eggs, dijon mustard, pepper and salt in a food processor or blender and blend until smooth. Combine the vinegar and oil and pour slowly into the blender while the motor is running. Add parsley

  19. and blend to combine.

  20. To Serve: Place spinach and fennel on serving plates. Spoon over

  21. the dressing and top with the Parmesan wafers.


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