Fennel & agretti salad
Manteca chef Chris Leach shares this vivid spring recipe loaded with nutrients and flavour
Manteca is one of our favourite restaurants in London. The restaurant's chef and co-founder, Chris Leach, shares this vegetable forward salad recipe that's perfect for spring.
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Ingredients
For the Seaweed dressing
10g chives
10g dill
5g parsley
10g nori
100g olive oil
1 fennel
1 lemon
1 bunch of agretti
Methods
Step 1
Blitz together to make a dressing
Step 2
Cut any hard stalks off the agretti then blanch in salted water and run under cold water and drain.
Thinly slice the fennel and add to a bowl with agretti. Add the dressing and with the season with salt and lemon juice.
