less stringy.
sweeter flavour.
fridge-friendly.

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Celerette & Parmesan Salad

A fresh and delicious salad that makes you're mouth water with every crunch

Ingredients

  • 1 ¼ cup pecans roasted
  • 1 small shallot, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • salt and freshly ground pepper
  • 2 celerette heads washed, leaves picked separately, and stems cut on angle
  • 1 bulb baby fennel, finely shaved
  • 3/4 cup dried pitted Medjool dates, quartered lengthwise
  • shaved parmesan for garnish

Method

In a small bowl combine the diced shallots and lemon juice. Sit until the pink colour of the shallot starts to “bleed”.

Whisk in olive oil and seasoning.

In a large serving bowl, add remaining ingredient, dressing with shallot dressing.

Serve immediately.

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Celerette is proudly part of the HS Fresh Food Group

121 Backhouse Lane
Cambridge, Tasmania 7101
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