Winter Salad




  • 2 sticks of celery, julienned
  • 1 fennel bulb, finely sliced
  • a handful of salad leaves like mache (lamb’s lettuce)
  • a good handful of gourmet mushrooms like girolles, shiitake or golden needle
  • juice and zest of a lemon
  • sea salt and freshly ground black pepper
  • 100g finely shaved parmesan
  • 12 roasted hazelnuts, roughly chopped
  • 2 Tbsp flat leaf parsley, torn apart
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp cream

Wine Pairing

Selaks Origins Chardonnay


Toss the celery, fennel, salad leaves, mushrooms, lemon juice and zest, salt & pepper, parmesan, hazelnuts and parsley gently together in the olive oil.
Divide the salad up onto four dinner plates and drizzle very lightly with a little cream.