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LOCATION: Recipes >> Salad Recipes >> Spinach 12

Print this Recipe    Spinach 12

Spinach Salad with Parmesan Wafers

1 cup Parmesan cheese, finely grated
350 g baby English spinach leaves
3 small fennel, raw, finely sliced

2 eggs
1 1/2 tablespoons dijon mustard
crackled black pepper and sea salt
1/3 cup white wine vinegar
1 cup olive oil
3 tablespoons flat parsley chopped

Preheat oven to 200C.

Line 2 baking trays with non stick baking paper. Place 2 tablespoons
of Parmesan in a pile and flatten until 4mm thick. Repeat with
remaining Parmesan. Place trays in oven and bake for 5-7 minutes
or until the Parmesan has melted and is a light golden colour. Cool
on trays

Place the eggs, dijon mustard, pepper and salt in a food processor
or blender and blend until smooth. Combine the vinegar and oil and
pour slowly into the blender while the motor is running. Add parsley
and blend to combine.

To Serve: Place spinach and fennel on serving plates. Spoon over
the dressing and top with the Parmesan wafers.

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