Tomato, fennel, rocket and Parmesan salad with hazelnut dressing

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10 servings Prep: 20 mins
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Dairy

By Food24 November 03 2009
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Ingredients (13)

150.00 g rocket — leaves
8.00 tomatoes — sliced
4.00 ml salt and freshly ground black pepper — to taste
2.00 fennel — bulb, sliced
125.00 g cherry tomatoes — yellow, halved
125.00 g cherry tomatoes — halved
250.00 ml parmesan — shavings
Hazelnut Salad Dressing: hazelnuts
60.00 ml vinegar — raspberry
15.00 ml mustard
125.00 ml sunflower oil
125.00 ml fresh chillies — 573
1.00 garlic — cloves, crushed
4.00 ml salt and freshly ground black pepper — to taste
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Method:

1. Prepare the salad dressing: Preheat the
oven to 180°C and roast the hazelnuts for
about 15-20 minutes. Rub the nuts in a
cloth to remove the skins and then chop
them coarsely.

2. Mix the rest of the salad dressing
ingredients and season to taste with salt.
Add more oil if necessary. Add the nuts to
the dressing.


3. To combine: Arrange a layer of rocket
leaves on a large serving platter. Place a
layer of tomato slices on the rocket and
season with salt and freshly ground black
pepper. Place a layer of fennel slices over
the tomatoes, followed by a layer of red
and yellow cherry tomatoes. Season again
with salt and freshly ground black pepper.
Sprinkle Parmesan shavings on top.
Repeat the layers until all the ingredients
have been used. Pour the salad dressing
over and serve.



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