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Fennel & agretti salad

Manteca chef Chris Leach shares this vivid spring recipe loaded with nutrients and flavour
Anton Rodriguez

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.

Ingredients

For the Seaweed dressing

10g chives
10g dill
5g parsley
10g nori
100g olive oil
1 fennel
1 lemon
1 bunch of agretti
  1. 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.

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