Tagliatelle al ragù alla bolognese.
Discover how to make authentic tagliatelle al ragù alla bolognese with homemade pasta and a rich, slow-cooked sauce - perfect for a comforting Italian meal
Fennel & herb salad
Serves 6
Easy
Prep:
Rustle up this fresh and crunchy salad to serve with your favourite mains. It works really well alongside pasta
Skip to ingredients
- 1 fennel bulb
- 1 lemonjuiced
- 1 small red onionfinely sliced
- 1 tbsp Dijon mustard
- 50ml extra virgin olive oil
- 25g parsleyleaves picked, stalks finely chopped
- small handful of chivesfinely sliced
- small handful of dillfinely chopped
- 1 celery stickfinely sliced
- 50g rocket
- 15g parmesanor vegetarian alternative, thinly shaved
Nutrition: Per serving
- kcal101
- fat9g
- saturates2g
- carbs2g
- sugars2g
- fibre2g
- protein2g
- salt0.37g
Method
step 1
Trim the fennel bulbs and, using a mandoline or sharp knife, carefully cut into wafer-thin slices. Mix the lemon juice and red onion together in a non-metallic jar with a pinch of salt. Shake well and set aside for 5 mins. Add the mustard and olive oil, then shake well again to emulsify. Season to taste.
step 2
Toss the parsley leaves and stalks with the chives, dill, celery, rocket and fennel in a large serving bowl. Drizzle over the dressing and scatter over the cheese.
