Fennel and Pea salad with Parmesan Vinaigrette

Part winter, part spring, completely delicious. A vibrant and satisfying salad of fresh fennel, peas and a fabulous dressing made with Parmigiano.


Ingredients (2 – 3 serves)

  • 1/2 large fennel
  • 1 cup of peas
  • handful of fresh mint leaves
  • handful of fresh dill leaves (or use fennel fronds)
  • 1/3 cup olive oil
  • 1 tbsp white balsamic vinegar
  • 1 tbsp lemon juice
  • 1/3 cup freshly grated parmesan cheese (Reggiano if available)
  • 1/2 tsp Dijon mustard
  • salt and pepper


  • Quickly blanch peas until just cooked. Refresh in iced water and set aside
  • Finely shave Fennel, mint and dill, combine with peas in a serving bowl
  • Whisk together the olive oil, vinegar, lemon juice, mustard and parmesan. Season generously
  • Pour dressing over salad 15 mins before serving