Fennel, Cabbage + Apple Salad with Parmesan Vinaigrette + Herby Hit Cracker Crisps

SERVES: 3–4 as a main | 6–8 as a side

INGREDIENTS: 

SALAD

⅛ medium cabbage (approx. 4 cups)
½ fennel bulb
1 green apple
¼ head broccoli
1½–2 cups chopped herbs (Italian parsley, Fennel fronds, Dill + Chives)
50g rocket or other salad greens
100g @venerdi_bread Pure Foodie Herby Hit Cracker Crisps, crumbled

DRESSING


1 small or ½ large red onion, finely diced
Juice of 1 lemon
¼ cup white wine vinegar
3–4 tsp runny honey
2 tsp grainy mustard
1 tsp Dijon mustard
35g parmesan, finely grated
¼–⅓ cup good quality extra virgin olive oil
Sea salt + freshly cracked black pepper

METHOD:

Shave the cabbage, fennel and broccoli as finely as possible using a mandoline on a fine slice setting, or a large chef’s knife.

Cut the apple into fine matchsticks using a knife or a mandoline with a julienne blade.

Finely chop the herbs, then add the cabbage, fennel, apple, broccoli and herbs to a large bowl and toss together.

For the dressing, add all ingredients to a bowl, starting with ¼ cup extra virgin olive oil. Whisk well to combine, taste, and if it’s a little too sharp, add a little more olive oil, up to ⅓ cup total. Season generously with sea salt and freshly cracked black pepper.

Pour the dressing over the salad and toss really well with your hands so everything is evenly coated.

Crumble 80g of the cracker crisps through the salad and toss again.

To serve, layer the salad with the rocket or salad greens scattered between the layers to lighten it up and add a gorgeous pop of green.

Finish with the remaining 20g cracker crisps, crumbled over the top, plus a little extra fresh herbs.

TIP: Best eaten fresh, but to keep for a few days, leave the dressing + crackers off. Toss with a little lemon to stop the apple browning, then dress + add crackers just before serving.