Chicory, Cavolo Nero, Chicken Salad with Fennel Seed Dressing
Just a really good salad for this time of year. I always roast a chicken at some point with the aim to have some shredded chicken to throw into a salad, soup etc. but some soft boiled eggs would also be good here too. The combo is simple but the dressing really makes it.
Ingredients
Directions
- 1
Toast the fennel seeds in a dry frying pan over a gentle heat until they begin to smell fragrant. Let them cool.
- 2
Steam the cavolo Nero (use a tea towel to squeeze out any excess liquid)
- 3
Wash and separate the chicory leaves.
- 4
In a large bowl whisk the olive oil, vinegar, honey until glossy, add the fennel seeds and a pinch of salt.
- 5
Add the chicory, cavolo Nero, chicken, hazelnuts and use a vegetable peeler to peel in thin strips of cheese. Toss well.
